serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Episode 7
episode • The Streets With Dan Hong • cooking • 24m
G
episode • The Streets With Dan Hong • cooking • 24m
G
Ingredients
- 2 fresh soft chorizo, grilled
- 2 tbsp vegetable oil
- 4 preamde bao buns
Coriander chimichurri
- 1 bunch coriander, leaves roughly chopped
- 30 g ginger, peeled and roughly chopped
- 2 limes, juiced
- 2 long green chillies, roughly chopped
- 3 cloves garlic
- ¼ tsp salt
- ½ cup olive oil
To serve
- 2 spring onions, julienned
- 1 cucumber, julienned
- Hoisin Sauce, to serve
Instructions
- Slice grilled chorizo into 1 cm pieces, cut on the diagonal. Add vegetable oil to a medium frypan over medium-low heat and fry the chorizo until golden brown on both sides and cooked through.
- Add bao buns to a steamer basket that has been lined with baking paper. Poke a few holes in the baking paper to help the steam flow evenly in the basket. Place the steamer basket over a wok or pot of boiling water, ensuring the water isn’t touching the steamer. Steam for 4-6 minutes or until the bao is soft and warmed through.
- Meanwhile, add all of the ingredients for the coriander chimichurri to a food processor. Blitz until combined.
- Open the bao and spread a generous spoonful of hoisin sauce. Add chorizo pieces and a drizzle of coriander chimichurri, and top with cucumber and spring onions.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 7
