Soft, fluffy bao buns filled with juicy, sweet and sticky fable.
6-8 bao buns
Sweet and sticky Fable Bao filling
1 nugget of ginger (size of two thumbs), sliced into match sticks
2 tsp Chinese Five Spice
2 tbsp King Brand Vegetarian Mushroom Oyster Sauce
2 tbsp soy sauce
2 tbsp tomato sauce/ ketchup
1 tbsp rice wine vinegar
3 tbsp honey
3 tbsp Xiao Xing Chinese cooking wine
3 tbsp water
1 tbsp oil
Carrot and Daikon Pickles
1 carrot, julienned
50g daikon, julienned
200ml white vinegar
200ml of warm water
2 tsp of sugar
Spring onion, sliced into thin strips
Fresh chilli, sliced
Combine all ingredients for carrot and daikon pickles into a bowl and set aside. When ready to assemble buns, remove pickles from the liquid.
Excluding Fable, honey and oil, combine all other ingredients for the sweet and sticky filling in a jug or bowl. Mix well to incorporate.
Heat oil in a pan and add Fable when hot. Fry until Fable starts to brown – around 5 minutes, using a wooden spoon, press down and agitate Fable into smaller parts.
Add bao filling sauce mixture to the pan with Fable, stirring to coat Fable evenly. Cook for 3 minutes and then stir honey through the mixture and continue until sauce thickens and caramelises, another 3-5 minutes.
Heat bao buns according to packet instructions.
Once warmed, assemble bao by first adding sweet and sticky Fable filling and then carrot and daikon pickles. Garnish with spring onion, coriander, fresh chilli and a sprinkle of sesame seeds.