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5 DELICIOUS BAO BUN FILLINGS

5 DELICIOUS BAO BUN FILLINGS

BAO-DOWN TO THE BAO BUN!

Although this popular dish has been around for centuries, the bao bun has only recently become a featured favourite on Asian fusion menus around Auckland, and now they’re making their way onto ours. Yep, you heard right, we’re pretty excited to be stocking Lian Huat Lotus Leaf Bao Buns so you can get experimenting with your own DIY versions! Light and oh-so-flavoursome, the bao bun can be filled with a variety of delicious fillings that you can make at home. Just steam, deep fry or microwave in minutes. From crispy fried tofu to braised pork belly, behold… our roundup of 5 ways with the legendary bao bun.

Lian Huat Lotus Leaf Bao Buns 6pk
$6.99

FRIED CHICKEN KATSU BAO BUN

Serves: 4

4 tablespoons kewpie mayo

4 x 80g crispy panko fried chicken schnitzels

40g white cabbage, thinly shredded

4 tablespoons katsu sauce

12g coriander sprigs

4 x steamed bao buns

Assemble each bao bun with 1 tablespoon of kewpie mayo followed by a piece of fried chicken schnitzel, 10g shredded cabbage, 1 tablespoon of katsu sauce and 3g fresh coriander.

CRISPY FRIED TOFU WITH SESAME-ORANGE SAUCE BAO BUN

Serves 4:

4 tablespoons orange marmalade

20ml tamari soy sauce

1/8 teaspoon sesame oil

1 teaspoon sriracha

1 ¼ teaspoon rice wine vinegar

8 x 1″ slices firm tofu, drained and dried, coated in corn flour and shallow fried until crisp and golden

10g sesame seeds, toasted

9 fresh basil leaves

4 x steamed bao buns

Make a sauce by heating together the orange marmalade, soy sauce, sesame oil, Sriracha, and rice wine vinegar until thickened, set aside to cool slightly.  

Add the crispy fried tofu to the orange sauce along with the toasted sesame seeds and gently toss to coat.

Fill each bao bun with 2 fried orange-sesame tofu nuggets and top with fresh basil.

THE SPRING ROLL BAO BUN 

Serves: 4

4 tablespoon hoisin sauce

2 avocados, halved, stone and skin removed, thinly sliced

40g carrot, peeled, finely shredded

8 thin slices cucumber

8g red onion, thinly sliced

2 pickled jalapenos, thinly sliced

4 tablespoon sweet chili sauce

2 tablespoons toasted peanuts, crushed

4 x steamed bao buns 

Assemble each bao bun with a tablespoon of hoisin sauce, half sliced avocado, 10g shredded carrot, 2 slices cucumber, 2g red onion, ½ sliced pickled jalapenos and drizzle over 1 tablespoon sweet chilli sauce

PRAWN AND KIMCHI BAO BUN

Serves: 4

8 large prawns, stir-fried with garlic and ginger

4 tablespoons kewpie mayo

4 tablespoons kimchi

12 thin slices radish

20g spring onion, thinly sliced

12g fresh coriander, leaves picked

4 x steamed bao buns

Assemble each bao bun with 1 tablespoon kewpie mayo, 1 tablespoon kimchi, 2 garlic and ginger prawns, 3 slices radish, 5g spring onions and 3g coriander.

THE PORK BELLY BAO BUN 

Serves: 4

60g Hoisin sauce

160g sliced roasted pork belly, 2 slices each bao bun

8 slices cucumber pickled in salt and sugar for 5-10 mins

20g spring onion, thinly sliced

12g fresh coriander, leaves picked

Sriracha

4 x steamed bao buns

Assemble each bao bun with 15g hoisin sauce, add 2 pieces of warm pork belly, 2 slices pickle cucumber, 5g sliced spring onion, 3g fresh coriander and a little sriracha to taste.