Crispy Mushroom Bao

Name: Crispy Mushroom Bao
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Chinese
Ingredients: 350g king oyster mushrooms; 1 tbsp mushroom bouillon; oil, for frying; 8 gua bao; 1 cup panko bread crumbs; 1/3 cup all purpose flour; 1/2 tsp salt; 1/2 tsp white pepper; 1 1/2 tbsp dijon mustard; 1/2 cup plant milk; 3 tbsp all purpose flour; GOCHUJANG MAYO; 1/4 cup mayonnaise; 1-2 tsp gochujang; 1/2 lime, juice only; 1/2 tsp sesame oil; black pepper, to taste; cucumber, shredded; spring onion, finely shredded; red chilli, sliced; red onion, sliced; coriander leaves; wasabi peas, crushed

8 steps

Prep:20minCook:20min

There’s something about crispy things in soft pillowy bao that just can’t be beat! Paired with this spicy, tangy, umami gochujang mayo - I piled mine with some finely shredded cucumber, spring onion, coriander and some crushed wasabi peas and I strongly suggest you do the same. An unbelievably good combo!

Updated at: Thu, 17 Aug 2023 12:00:09 GMT

Ingredients

3 servings

350gking oyster mushrooms

1 Tbspmushroom bouillon powder

oil for frying

8gua bao

1 cuppanko bread crumbs

Instructions

Step 1

Prepare all your bao toppings and set aside.

Step 2

Chop mushrooms into chunky pieces. Bring a pot with about 1L of water to the boil and add the mushroom bouillon. Add mushrooms and boil for a few minutes. Drain and pat mushrooms dry with a kitchen towel.

Step 3

Prepare 3 bowls. The first with dry dredge ingredients and mix. The second with the wet dredge ingredients and whisk to combine. And the 3rd (use a larger bowl for ease) with the panko bread crumbs.

Step 4

Working in batches, toss mushrooms chunks in dry flour mix to coat. Tap off excess flour and coat in wet mustard dredge. Move to the bread crumb bowl and coat entirely with breadcrumbs and set coated aside on a plate.

Step 5