This recipe for bao buns with Vannamei prawns is perfect for coffee, brunch, or dessert. Take your time and measure the ingredients carefully; when baking, that makes more of a difference than in many other recipes.
Let the finished dish cool if needed before slicing or serving. That way, the texture stays beautiful and the flavor comes through even better.
Why Bao Buns with Vannamei Prawns?
Bao buns are soft, airy, and irresistible as street food, but in this version we take them to the next level with crispy Vannamei prawns and flavorings from the Nicolas Vahé collection. It’s a combination you don’t come across often, but one that keeps surprising you.
What do you need?
- Steamed bao buns (homemade or from the Asian grocery store)
- Vannamei prawns, peeled
- Olive oil, for example Nicolas Vahé Olive Oil with Chili
- Fresh vegetables such as cucumber, carrot, and radish
- Coriander and fresh mint
- Mayonnaise
- Lime juice
- Sriracha or chili sauce
- Nicolas Vahé French Sea Salt
- Nicolas Vahé Black Pepper
How to make them: step by step to your perfect bao
- Clean the prawns and pat them dry. Drizzle with olive oil with chili, plenty of sea salt, and black pepper for an exciting flavor base.
- Grill or fry the prawns briefly over high heat until just cooked through. Remove from the heat and toss with a small squeeze of lime juice for a fresh twist.
- Steam the bao buns according to the package instructions. Keep them warm under a clean tea towel so they stay deliciously soft.
- Make the Asian slaw from julienned carrot, cucumber, and radish, and mix it with a spoonful of mayonnaise, chili sauce, and fresh coriander.
- Fill the buns: start with a layer of vegetables, add a few prawns on top, garnish with mint and extra coriander. Finish with a little more French sea salt and black pepper for a lovely flavor balance.
Serving tips: make it your moment
- Serve with extra lime wedges and a bowl of sriracha on the side.
- Finish with crispy onions for extra crunch.
- Set up a mini bao bar for friends so everyone can create their own piece of culinary art.
Which flavorings go well with this?
Who says minimalism can’t blend with Asian influences? Nicolas Vahé proves otherwise. The olive oil with chili, French sea salt, and black pepper take your bao buns to the next level. Each product has been carefully chosen to make your dishes exciting and full of flavor.
Summary: class, Asian spice
Bao buns with Vannamei prawns are a treat for the senses: airy, fresh, stylish, & a little adventurous. Combine real ingredients from Nicolas Vahé with your love of global flavors. Feeling inspired to make this dish? Discover all the essentials in our Nicolas Vahé collection.
Frequently asked questions about these bao buns
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Can I replace the prawns with a vegetarian option?
Absolutely! Roasted mushrooms or crispy tofu are perfect alternatives to prawns. -
How long can I keep the prepared bao buns?
Steamed, unfilled buns can be stored airtight in the refrigerator for 1 day. Fill them just before serving. -
Which Nicolas Vahé products are best for this recipe?
The olive oil with chili, French sea salt, and black pepper give this dish just the right kick & depth.
Read also: Want to read more about this topic? Then also check out our article about baking focaccia yourself.
