Crispy Oyster Mushroom Bao

Number of servings: 4

Cooking time: 1 hour

Preparation time: 2 hours

Ingredients

Bao: 

Bao dough: get recipe here

Pickled Vegetables:

Turnip: 100g

Carrot: 100g

Water: 500ml

Rice vinegar: 150ml

Sugar: 75g

Salt: 1 tbsp

Mustard seeds: ¼ tsp

Black peppercorns: ¼ tsp

Chilli flakes: sprinkle (optional)

Crispy Oyster Mushrooms:

Oyster mushrooms: 250g

Plain flour: 2 tbsp

Salt: 1 tsp

Hoisin sauce: 1 tbsp

Vegetable oil (for deep frying)

Peanut Sprinkle:

Roasted peanuts: 30g

Sugar: 1 tsp

Salt: pinch

To Finish:

Fresh coriander: small handful

Homemade sriracha: get recipe here

Method

Pickled Vegetables

1. Peel turnip and carrot, then slice into fine julienne strips.

2. In a saucepan, bring water, rice vinegar, sugar, and salt to a boil, stirring until dissolved.

3. Place the vegetables into a sterilised airtight jar. Add mustard seeds, black peppercorns, and a sprinkle of chilli flakes.

4. Pour the hot pickling liquid over the vegetables, seal the jar, and let cool.

5. Store in the fridge. Consume within 1 month unopened, and within 2 weeks once opened (always check before eating).

Crispy Oyster Mushrooms

1. Tear oyster mushrooms into bite-sized pieces.

2. Toss with flour and salt until evenly coated.

3. Heat vegetable oil in a shallow casserole or deep pan to 170–180 °C.

4. Carefully add the mushrooms and fry until golden and crisp.

5. Remove and drain on kitchen paper.

6. Toss the hot mushrooms with hoisin sauce until lightly glazed.

Peanut Sprinkle

1. Place roasted peanuts, sugar, and salt into a mortar and pestle.

2. Crush coarsely, leaving some larger chunks for texture (not too powdery).

Assemble the Bao

1. Steam bao until fluffy.

2. Open each bao and fill with crispy oyster mushrooms.

3. Add a spoonful of pickled vegetables.

4. Drizzle with sriracha.

5. Sprinkle with peanut mix.

6. Finish with fresh coriander.

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