Why this recipe hits
You’ve had prawn toast. You’ve probably had bao. But putting them together? Game-changer. This is the perfect mix of crispy, fluffy, savoury and soft, with that signature sesame crunch on one side and a cloud-like bao bun on the other. It’s golden, juicy, nostalgic but completely reimagined. I loved creating these and you need to give them a go. The idea came from a friend who had them at a restaurant in London called Chet’s. After seeing them, I had to make them at home.
Homemade bao might sound intense but trust me, it’s more forgiving than you think. And the payoff is wild. You’ll end up with something that looks chefy, tastes unreal, and feels impressive, but doesn’t take all day. It’s a really simple process that requires no special ingredients.
A few things to know before you start
Use your fridge – keep the prawn mix chilled until you’re ready to use it, it’ll make the handling much easier. We are all about ease here.
Rest your dough – bao dough needs time to relax and rise properly; don’t rush it.
Ratios are important – don’t overfill the buns. I am guilty of overfilling. A little less filling is better, even If you’re hungry. Just make more. Trust me.
Steamer ready – a bamboo steamer is perfect, but any steaming setup works if it’s gentle and moist
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