SPICY KOREAN PRAWN SKEWERS WITH CORIANDER AND CHILLI PESTO, SERVED WITH BAO

May 05, 2020  /  Philippa Oldfield

Serves 2

INGREDIENTS

Coriander and chilli pesto

  • 80g Fresh Coriander

  • 1 clove garlic, roughly chopped

  • 1 tsp Ginger, roughly chopped

  • 1/2 Green chili , depending on how hot it is

  • 1 Tbsp Sugar

  • 2 Tbsp Fresh lime juice

  • 60ml Oil (Olive , Canola, Sunflower)

  • 10ml Fish sauce (optional)

  • 10ml Sesame oil

  • 1/4 Cup toasted Cashew nuts or Sunflower seeds

METHOD

For the prawns:

  • Soak 6 wooden skewers in water for 20-30 minutes.

  • Place 2 prawns onto each skewer. Place in an oven proof dish or roasting tray.

  • Pour Korean hot sauce onto prawns and marinade for 2 hours. (In the meantime make your coriander and chilli pesto)

  • Pre-heat oven to 200 degrees celcius on grill setting.

  • Place under the grill until prawns are cooked through.

  • Alternatively cook prawns on the braai

For the Coriander & Chilli pesto:

  • Blend all ingredients together until smooth. Season to taste.

For the Bao:

If you are using a bamboo steamer :

  • Use a pot big enough for the bamboo steamer to fit onto.

  • Add water to the pot, filling by 1/4 and place on medium to high heat.

  • Once the water is boiling carefully place the bamboo steamer onto the pot.

  • Place the bao, paper side down into the bamboo steamer and close.

  • Steam for 3 minutes or until the bao are heated through.

If you don’t have a steamer :

  • Use a large heavy based pot with a tight fitting lid or a Wok with a dome shaped lid.

  • Place a heat proof bowl large enough to fit upside down on the base of the pot or wok

  • Pour enough water into the pot or wok to fill by a 1/4 , Place on medium to high heat.

  • Place a dinner plate on-top of the bowl and once the water is boiling and there is enough steam, carefully place the bao, paper side down, onto the plate.

  • If you are using a tight fitting, flat lid, cover the underside of the lid with a clean dish towel and place onto the pot. The dish towel will absorb any moisture that builds up on the lid and prevent the bao from becoming soggy.

Assemble and Enjoy :)

KOREAN FRIED CHICKEN BAO

May 04, 2020  /  Philippa Oldfield

*For a vegetarian version, use Cauliflower instead.

Makes 6 Bao

INGREDIENTS

METHOD

For the chicken:

  • Portion the chicken / cauliflower into chunks large enough for the bao

  • Mix the buttermilk and salt.

  • Mix the chicken with the buttermilk mixture and marinade in the fridge for 2 hours , for best results, overnight.

  • Place the cornflour in a small bowl

  • If you are using cauliflower dip the cauliflower pieces into the buttermilk and coat with corn flour

  • Remove the chicken from the marinade and dunk the chicken into the cornflour so that it is evenly coated.

  • In a medium sized saucepan heat the oil to 190 degrees Celsius.

  • Using tongs, Carefully place the chicken / cauliflower into the oil, one piece at a time. Do not overcrowd the saucepan.

  • Fry the chicken / cauliflower for 3 min or until cooked and golden brown.

  • While the chicken / cauliflower is cooking Place 6 -8 tablespoons of the the Korean chili sauce into a bowl.

  • Carefully remove the chicken / cauliflower from the oil and place on kitchen towel to remove excess oil.

  • Toss the chicken /cauliflower in the Korean hot sauce till evenly coated, add extra if needed.

For the Bao:

If you are using a bamboo steamer :

  • Use a pot big enough for the bamboo steamer to fit onto.

  • Add water to the pot, filling by 1/4 and place on medium to high heat.

  • Once the water is boiling carefully place the bamboo steamer onto the pot.

  • Place the bao, paper side down into the bamboo steamer and close.

  • Steam for 3 minutes or until the bao are heated through.

If you don’t have a steamer :

  • Use a large heavy based pot with a tight fitting lid or a Wok with a dome shaped lid.

  • Place a heat proof bowl large enough to fit upside down on the base of the pot or wok

  • Pour enough water into the pot or wok to fill by a 1/4 , Place on medium to high heat.

  • Place a dinner plate on-top of the bowl and once the water is boiling and there is enough steam, carefully place the bao, paper side down, onto the plate.

  • If you are using a tight fitting, flat lid, cover the underside of the lid with a clean dish towel and place onto the pot. The dish towel will absorb any moisture that builds up on the lid and prevent the bao from becoming soggy.

To assemble:

  • Place the chicken / cauliflower and the cucumber into the bao, add extra Korean hot sauce. Garnish with togorashi salt and toasted sesame seeds.

Enjoy !