Tempura Corn Fritter Bao Buns
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Tempura Corn Fritter Bao Buns
Recipe by Michael Weldon
Serves - 4
Prep Time - 10 minutes
Cook Time - 10 minutes
Ingredients
¼ cup mayo
2 tbsp Mr Chen’s hoisin sauce
1 tsp Mr Chen’s soy sauce
12 Mr Chen's bao buns, steamed
1 cucumber, sliced thinly
Tempura batter
½ cup plain flour
½ cup corn flour
1 cup ice cubes
1 L ice-cold soda water
Pinch of salt
2 ears of corn
1 carrot, julienned
¼ cabbage, shaved thinly
2 spring onions, sliced thinly
1 pack enoki mushrooms
Method
In a large bowl, mix together the flours and salt. Slowly pour in the soda water until you get a thin batter that lightly coats a spoon. Add in the ice and keep chilled.
In a bowl, mix together the mayo, hoisin, and soy sauce.
In a second bowl, mix together the vegetables. Dust the vegetables with ¼ cup plain flour and drop them into the batter.
In a large saucepan or deep fryer heated to 180°C, fry the tempura vegetables in batches. Cook until golden and crispy. Repeat until all the tempura is cooked.
To assemble, spread the bun with the hoisin mayo, then add in the tempura vegetables, and finish with a couple of cucumber slices.
