Easy Air-Fried Kimchi Prawn Bao
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.
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
