Char Siu Turkey Bao Buns

Making bao buns with any turkey leftovers is the ultimate turkey sandwich. Soft fluffy steamed buns with rich glazed turkey, sriracha mayo, pickled carrot and fragrant fresh coriander, I'm hungry just thinking about it. 

Our bao buns are so handy to have in the freezer, you simply steam them for 10 minutes straight from frozen before assembling your finished bun.

Ingredients
Makes 10-12 Bao Buns
Aproximately 400g left over turkey meat, cut into chunks
4 tablespoons Lee Kum Kee Char Siu Sauce
2 teaspoons Oyster Sauce
1 teaspoon Chinese five spice

For the Sriracha Mayo
3 tablespoons Japanese Kenko Mayonnaise
2 tablespoons Sriracha sauce

For the pickled Carrots
4 medium carrots, peeled and sliced into julienned strips
3 teaspoons caster sugar
1 teaspoon sea salt
3 tablespoons rice wine vinegar

Other garnishes
3 spring onions, finely sliced
Half a cucumber, deseeded and sliced into strips
Small bunch of fresh coriander
Sesame seeds (optional)
Fresh red chillies (optional)

1. Start out by making the pickled carrot. Slice up the carrots, put them in a bowl, sprinkle them with the salt and sugar, mix this through and leave for 5 minutes, then pour over the rice wine vinegar. Then leave for another 15 minutes or longer (they keep for up to one week in the fridge).

2. To make the sriracha mayo, simply mix the ingredients together. If you like it spicier, add more sriracha.

3. Have all your other garnishes chopped and ready to go. You can always include other fresh ingredients you love - red peppers, fresh mint leaves, radishes, red cabbage etc.

4. The bao buns take 10 minutes to steam from frozen, you can keep them warm, covered with a cloth in a low oven if you don't have a steamer large enough to do them all at once. 

5. Whilst your bao are steaming, heat a wide frying pan to medium hot, add a little oil and fry the shredded turkey for a minute to heat up. Then add in the Char Siu sauce and Oyster sauce, mix it through and keep frying for another minute, until the sauce has created a nice glaze over the turkey. Keep warm in the pan with the heat off.

6. Once your buns are steamed and are nice and fluffy you are ready to construct. Tease open the buns and spread some sriracha mayo inside, on both top and bottom sides. Pile in some warm Char Siu turkey, top it with pickled carrot, sliced cucumber, sliced spring onion, some fresh coriander and a sprinkling of sesame seeds and fresh chillies.

Enjoy! Foodies, dont forget to tag us '@somerset.foodie when you make these at home. You can also leave a review for the recipe below. Thank you. Ben 

Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.

Also in Somerset Foodie recipes - let us inspire you...

Tom Yum Noodle Soup

1 Comment

Tom Yum Soup is a classic and really popular dish from Thailand - it's nourishing, fragrant and aromatic. We sell Maesri Tom Yum soup paste which means it is super easy to make an authentic soup at home. This paste is packed full of lemongrass, tamarind, red chilli, kaffir lime and galangal.

Indian Lunch Main Course

Easy Coconut & Spinach Chana Dal with Pan Roasted Broccoli

I make Dal for supper regularly - at least once a month. It's delicious, healthy and so easy, particularly if I'm busy. It takes no time to get this recipe going and after an hour or so when you're ready to stop and eat, it's done. It's also great when you've not had much time for shopping - you just need a few fresh ingredients.

Traditional Malaysian Laksa

This authentic Malaysian Laksa is such an iconic dish - a rich, fragrant broth with lots of spice, noodles and deeply satisfying flavours. Whilst there are lots of regional variations, the base generally uses plenty of garlic, ginger, galangal, lemongrass, chilli and dried shrimps (belacan), this latter gives the soup that distinct and intense prawn undertone.