Prep time: 15-20 minutes
Cook time: 15 -20 minutes
Servings: 8 baos
These little bao buns are a true invitation to indulgence. Filled with crispy enoki mushrooms, fresh vegetables, and a creamy, spicy sauce, they strike the perfect balance between softness, crunch, and heat. It’s a simple, playful recipe full of character.
Make them with love, assemble them at the last minute… and above all, savour every bite!
INGREDIENTS
- 8 small bao buns
For the mushroom batter
- 120 ml (1/2 cup) flour
- 60 ml (1/4 cup) cornstarch
- 5 ml (1 tsp) smoked paprika
- 180 ml (3/4 cup) ice-cold sparkling water
- 200 g enoki mushrooms
- Perfect Oil TM for frying
For the sauce
- 120 ml (1/2 cup) Maison Orphée Vegan Mayonnaise
- 30 ml (2 tbsp) sriracha sauce, or less, to taste
- 15 ml (1 tbsp) Maison Orphée Toasted Sesame Oil
For the garnish
- 2 Lebanese cucumbers, thinly sliced
- 3 to 4 radishes, thinly sliced
- A few fresh cilantro leaves
- Sesame seeds, for topping
PREPARATION
-
Steam the bao buns or heat them in the microwave according to package instructions until hot and fluffy.
- In a bowl, mix the flour, cornstarch, smoked paprika, and a pinch of salt. Gradually whisk in the sparkling water until the batter is smooth and lump-free.
- Heat a shallow layer of oil in a deep skillet over medium-high heat. Dip the mushroom clusters into the batter, then place them in the hot oil. Fry for 2–3 minutes per side, until golden and crispy.
- Drain on paper towels and lightly salt.
- In a small bowl, mix the mayonnaise, sriracha, and toasted sesame oil until smooth.
- Carefully open the bao buns. Spread a bit of sauce inside, add the crispy mushrooms, cucumber and radish slices, and a few cilantro leaves. Sprinkle with sesame seeds to taste.
- Enjoy immediately… and bon appétit!