Making bao buns with any turkey leftovers is the ultimate turkey sandwich. Soft fluffy steamed buns with rich glazed turkey, sriracha mayo, pickled carrot and fragrant fresh coriander, I'm hungry just thinking about it.
Our bao buns are so handy to have in the freezer, you simply steam them for 10 minutes straight from frozen before assembling your finished bun.
Makes 10-12 Bao Buns
Aproximately 400g left over turkey meat, cut into chunks
4 tablespoons Lee Kum Kee Char Siu Sauce
2 teaspoons Oyster Sauce
1 teaspoon Chinese five spice
For the Sriracha Mayo
3 tablespoons Kewpie mayonnaise
2 tablespoons Sriracha sauce
For the pickled Carrots
4 medium carrots, peeled and sliced into julienned strips
3 teaspoons caster sugar
1 teaspoon sea salt
3 tablespoons rice wine vinegar
3 spring onions, finely sliced
Half a cucumber, deseeded and sliced into strips
Small bunch of fresh coriander
Sesame seeds (optional)
Fresh red chillies (optional)
1. Start out by making the pickled carrot. Slice up the carrots, put them in a bowl, sprinkle them with the salt and sugar, mix this through and leave for 5 minutes, then pour over the rice wine vinegar. Then leave for another 15 minutes or longer (they keep for up to one week in the fridge).
2. To make the sriracha mayo, simply mix the ingredients together. If you like it spicier, add more sriracha.
3. Have all your other garnishes chopped and ready to go. You can always include other fresh ingredients you love - red peppers, fresh mint leaves, radishes, red cabbage etc.
4. The bao buns take 10 minutes to steam from frozen, you can keep them warm, covered with a cloth in a low oven if you don't have a steamer large enough to do them all at once.
5. Whilst your bao are steaming, heat a wide frying pan to medium hot, add a little oil and fry the shredded turkey for a minute to heat up. Then add in the Char Siu sauce and Oyster sauce, mix it through and keep frying for another minute, until the sauce has created a nice glaze over the turkey. Keep warm in the pan with the heat off.
6. Once your buns are steamed and are nice and fluffy you are ready to construct. Tease open the buns and spread some sriracha mayo inside, on both top and bottom sides. Pile in some warm Char Siu turkey, top it with pickled carrot, sliced cucumber, sliced spring onion, some fresh coriander and a sprinkling of sesame seeds and fresh chillies.
Enjoy! Foodies, dont forget to tag us '@somerset.foodie when you make these at home. You can also leave a review for the recipe below. Thank you. Ben
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The beauty of making a paella - NO STIRRING! Get it on and go and do something else, the results are stunning. There are so many variations of this Catalan classic and (just like a risotto) there are so many different ingredients that you can use. When by the coast, fish and shellfish rule, the further inland, chicken, rabbit, sausage are the key. To make a good paella, there are a few things that you need to get right, the rest will take care of itself.
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