Easy Air Fryer Kimchi Prawn Bao

If you loved my viral Air-Fried Prawn Bao from 2024, you’re going to want to try this upgraded version! I’ve been experimenting with different fillings for those pocket-shaped, store-bought steamed buns — they’re like soft, fluffy Asian-style burgers that can hold almost any filling you think of.

After trying a Thai-inspired version with Pad Kra Pao (Thai basil pork stir-fry) last time, I wanted something bolder — and this time, I’m bringing a Korean twist with kimchi and prawns. Imagine crispy, golden bao packed with tangy, spicy, savoury goodness… that’s my Kimchi Prawn Bao Bombs!

Why You’ll Love This Kimchi Prawn Bao

If you love kimchi and easy air fryer recipes, this one’s a must-try. Each bun turns perfectly golden and crisp on the outside, while staying fluffy inside. The prawns give it a juicy bite, and the kimchi adds that addictive spicy kick. These bao are perfect for a quick lunch, appetiser, or sharing platter when you want something fun and flavourful without spending hours in the kitchen.

Tips for Perfect Air-Fried Bao

• Brush with sesame oil on both sides before and during air-frying for an even, golden crisp.
• No air fryer? No problem! Bake in a preheated oven at 190°C for 8–10 minutes, flipping halfway through.
• Kimchi texture: If your kimchi is very juicy, squeeze out some liquid before mixing — this keeps the filling from getting soggy.
• Customise it: Try adding a little mozzarella for an extra cheesy twist.

Where to Find Bao Buns in the UK

These pocket-shaped steamed buns have become really popular in the UK. Supermarkets like Marks & Spencer and Waitrose now stock them in the Chinese ready meals section, so I can easily pick them up in London without needing to visit a specialty Chinese supermarket.

This Air-Fried Kimchi Prawn Bao is my latest obsession and one of the easiest Asian-inspired recipes to pull off in an air fryer. Give it a try and let me know how yours turns out — tag me on Instagram if you make it!

Easy Air-Fried Kimchi Prawn Bao

Wanting

Crispy on the outside and juicy inside, these Air-Fried Kimchi Prawn Bao are a bold twist on the classic bao snack. The mix of tangy kimchi and sweet prawns gives every bite a perfect balance of heat and savoury flavour.

Print Recipe Pin Recipe

Course Appetizer, Lunch, dinner, Side Dish

Cuisine Asian

Ingredients

  

• 165 g prawns, shelled and deveined
• 100 g kimchi
• ½–1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp sesame oil
• 1 tbsp plain flour
• 10 steamed pocket-sized buns (bao)
• Sesame seeds for topping

OTHER INGREDIENTS

• Extra sesame oil for brushing
• Korean crispy seaweed sheets for wrapping

Instructions

 

• Prepare the ingredients: Use kitchen scissors to cut the kimchi into small pieces. Finely chop the prawns, then mince or blend them into a sticky paste.
• Make the filling: In a bowl, mix the prawn paste with kimchi, soy sauce, sugar, sesame oil, and plain flour until well combined.
• Prepare the buns: Steam or microwave the buns according to the package instructions until softened (typically steam for 3–5 minutes or microwave for about 40 seconds). This helps them open easily without tearing.
• Assemble: Gently fill each bun with a spoonful of the prawn–kimchi mixture. Sprinkle sesame seeds over the filling and brush the tops with sesame oil.
• Air-fry: Air fry at 190°C for 8 minutes, flipping halfway. After 5 minutes, brush the other side with sesame oil and continue for 3 minutes until golden and crisp.
• Serve: Wrap each bao with a strip of crispy Korean seaweed and enjoy!

Video

Notes

Keyword Air-fried, Bao, Kimchi, Seafood