Prawn toast bao with burnt peach chilli sauce

Name: Prawn toast bao with burnt peach chilli sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Makes 10
Ingredients: 200g raw shelled prawns; 2 tbsp grated fresh ginger; 1 medium egg, beaten; 2 tbsp light soy sauce; ½ tsp chicken bouillon powder or ½ tsp crumbled chicken stock cube; Squeeze lemon juice; 2 tbsp cornflour; 10 bao buns; 100g white sesame seeds; Vegetable oil to deep-fry; For the sauce; 410g tin peaches in juice, drained; 2 red chillies, sliced (remove the seeds if you want less heat); 3 tbsp maple syrup; 1 tsp distilled malt vinegar or cider vinegar; Juice 1 lime

By: Julie Lin

Published: 30 Dec 24
Updated: 26 May 25

Chef Julie Lin shares her prawn toast bao recipe, a bestseller on the menu at her Glasgow restaurant Ga Ga.

“Over time, we’ve grown to love the dish even more, tweaking it slightly from season to season,” says Julie. “This version combines bao, the fluffy, light Asian bun often used in dim sum dishes. The bao fries to golden perfection, perfectly encasing the juicy, succulent prawns. The peach hot sauce is sweet, vinegary – and perfect with the crispy, shrimpy morsel.”

An established chef and a regular on TV cooking shows, Julie is known for her engaging personality and exciting recipes. She has a restaurant in Glasgow called Ga Ga and her first book, Sama Sama (Ebury Press £28), will be released in May 2025. Follow Julie on Instagram @julielincooks

Loved this dish? Check out Julie’s Malaysian chicken salad, too.

Makes 10
Prep time 10 min, plus chilling. Cook time 45 min

Visit deliciousmagazine.co.uk to save recipe

Ingredients

200g raw shelled prawns
2 tbsp grated fresh ginger
1 medium egg, beaten
2 tbsp light soy sauce
½ tsp chicken bouillon powder or ½ tsp crumbled chicken stock cube
Squeeze lemon juice
2 tbsp cornflour
10 bao buns
100g white sesame seeds
Vegetable oil to deep-fry

For the sauce

410g tin peaches in juice, drained
2 red chillies, sliced (remove the seeds if you want less heat)
3 tbsp maple syrup
1 tsp distilled malt vinegar or cider vinegar
Juice 1 lime

Method

Finely chop the prawns, then keep chopping until they are pulverised to a paste-like consistency. Scrape them into a mixing bowl with the ginger, egg, soy, chicken bouillon/stock cube powder and a squeeze of lemon juice. Gradually stir in the cornflour, ensuring there are no lumps. It should firm up enough to hold its shape – add a little more cornflour if it feels sloppy. Cover and chill in the fridge for 30 minutes (see Make Ahead).
Meanwhile, make the sauce. Add the drained peaches to a hot griddle pan over a medium-high heat. Cook for around 3 minutes on each side until lightly charred and caramelised. Add them to a blender along with the rest of the sauce ingredients and a pinch of salt, then whizz until smooth.
Transfer the sauce to a pan over a medium heat and simmer for around 15 minutes, stirring regularly. Leave to cool (see ‘Make ahead’).
Heat a deep-fat fryer or deep pan of oil (no more than two thirds full) to around 170°C. Generously fill the bao buns with the prawn mixture, smoothing the exposed filling sides. Tip the sesame seeds onto a plate and coat the exposed filling with them by rolling the sides of the buns in the seeds.
Fry the bao, in batches, for 3-4 minutes, turning every now and then. Drain on a wire rack or a plate lined with kitchen paper to remove excess oil, then serve the prawn toast bao with the peach chilli sauce.

Recipe from January 2025 Issue

Nutrition

Nutrition: per serving

Calories: 159kcals
Fat: 3.6g (0.6g saturated)
Protein: 6.2g
Carbohydrates: 25g (9.5g sugars)
Fibre: 1.1g
Salt: 1g

Fancy getting a copy in print?

Subscribe to our magazine

Prawn toast bao with burnt peach chilli sauce

Before you start

Ingredients

Method

Nutrition

Or, how about...?

Giant prawn toast

Bao buns with braised shortrib and pickled daikon

More to discover