Crunchy Oys­ter Bao

A Tai­wanese twist on an oys­ter po’ boy. The crunchy oys­ters pair fan­tas­ti­cally with sharp and sweet pick­led cu­cum­ber. Bao buns can be found at some good food stores and Asian gro­cers in the freezer sec­tion.

Dish - Everyday Dish - - Recipes -

¼ small savoy cab­bage, shred­ded ½ small red onion, finely sliced 2 tea­spoons sesame oil ⅔ cup flour 2 eggs, whisked 1 cup panko crumbs 6 large oys­ters, or 12 small veg­etable oil, for deep-fry­ing Ja­panese may­on­naise 6 frozen bao buns

Pick­led cu­cum­ber

⅓ cup rice wine vine­gar 1 ta­ble­spoon caster sugar 1 clove gar­lic, crushed ¼ red chilli, de­seeded and finely chopped 3 baby cu­cum­bers

To serve

3 ta­ble­spoons hoisin sauce 1 small bunch of co­rian­der leaves 1 tea­spoon sesame seeds, toasted Pick­led cu­cum­ber: In a small bowl, com­bine the rice wine vine­gar, caster sugar, gar­lic, chilli and a pinch of salt. Set aside un­til sugar and salt have dis­solved. Peel cu­cum­ber into long rib­bons and add to vine­gar mix­ture. Re­frig­er­ate un­til you are ready to serve.

Place the cab­bage, red onion and sesame oil in a bowl and toss to com­bine.

In three sep­a­rate bowls, place the flour, eggs and panko crumbs. Add a pinch of salt to the flour.

Dip the oys­ters into the flour, then into the egg and then roll in the panko crumbs.

Heat 5cm of oil in a deep saucepan un­til it reaches 170°C. If you don’t have a ther­mome­ter, drop a lit­tle flour into the oil, if it

sizzles it is ready to use. Gen­tly drop the oys­ters into the oil and fry for 2 min­utes or un­til golden brown. If your saucepan isn’t very big, fry oys­ters in batches. Re­move oys­ters with a slot­ted spoon and place on a plate lined with pa­per tow­els to drain.

Set a steamer over a saucepan or wok of sim­mer­ing wa­ter. Place the bao buns into the steamer with each sit­ting on a small square of bak­ing pa­per. Steam for 3–4 min­utes or un­til soft.

Smear a tea­spoon of hoisin on to each bao bun. Top with a fried oys­ter, sesame slaw, co­rian­der, may­on­naise, pick­led cu­cum­ber and toasted sesame seeds. Makes 6 bao

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