What are the main ingredients in Vegetarian Halloumi Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel

What is the nutritional information of Vegetarian Halloumi Bao Buns?

Calories: 2012, Carbs: 270 grams, Fat: grams, Protein: 73.8 grams, Sugar: 31 grams, Salt: 4360 grams

How do I prepare Vegetarian Halloumi Bao Buns?

SAUCY: In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside. OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. YUMMY CRUMB: Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the breadcrumbs (seasoned lightly). Toss the halloumi slices in the bowl with the whisked egg, then coat in the seasoned breadcrumbs, shaking off any excess. DELISH DISH!: Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the crispy halloumi slices. Drizzle over the sticky Asian sauce. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Well done, Chef! CRISPY HALLOUMI: While the baos are steaming, return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed halloumi slices until golden, about 1 minute per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season. IN A PICKLE: In a bowl, combine the vinegar, 10ml sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving. BAO BUNS: Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam for 6-8 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once steamed, gently open each bun. Cover to keep warm.

What should be prepared from my kitchen to make Vegetarian Halloumi Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Egg/s, Paper Towel

Vegetarian Halloumi Bao Buns

Soft and fluffy bao buns are filled with cucumber rounds and pickled carrot ribbons, then topped with crispy & golden halloumi slices. Dolloped with a sticky sweet & tangy Asian sauce and sprinkled with toasted sesame seeds and fresh coriander. It’s a masterpiece!

Vegetarian Halloumi Bao Buns

with pickled carrot ribbons, cucumber & a sticky Asian sauce

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Bao Buns
Black Sesame Seeds
Carrot
Cucumber
Fresh Coriander
Halloumi
Panko Breadcrumbs
Rice Wine Vinegar
Sticky Asian Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Egg/s
Paper Towel

Serves 1

IN A PICKLE
In a bowl, combine the vinegar, 5ml sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY
In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside.
YUMMY CRUMB
Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the breadcrumbs (seasoned lightly). Toss the halloumi slices in the bowl with the whisked egg, then coat in the seasoned breadcrumbs, shaking off any excess.
BAO BUNS
Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam for 6-8 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once steamed, gently open each bun. Cover to keep warm.
CRISPY HALLOUMI
While the baos are steaming, return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed halloumi slices until golden, about 1 minute per side. Remove from the pan, drain on paper towel, and season.
DELISH DISH!
Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the crispy halloumi slices. Drizzle over the sticky Asian sauce. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Well done, Chef!

Rice Wine Vinegar - 15ml
Carrot - 120g
Black Sesame Seeds - 5ml
Sticky Asian Sauce - 30ml
Panko Breadcrumbs - 100ml
Halloumi - 120g
Bao Buns - 3
Cucumber - 50g
Fresh Coriander - 3g

Download the Recipe

Serves 2

IN A PICKLE
In a bowl, combine the vinegar, 10ml sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY
In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside.
YUMMY CRUMB
Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the breadcrumbs (seasoned lightly). Toss the halloumi slices in the bowl with the whisked egg, then coat in the seasoned breadcrumbs, shaking off any excess.
BAO BUNS
Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam for 6-8 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once steamed, gently open each bun. Cover to keep warm.
CRISPY HALLOUMI
While the baos are steaming, return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed halloumi slices until golden, about 1 minute per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
DELISH DISH!
Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the crispy halloumi slices. Drizzle over the sticky Asian sauce. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Well done, Chef!

Rice Wine Vinegar - 30ml
Carrot - 120g
Black Sesame Seeds - 10ml
Sticky Asian Sauce - 60ml
Panko Breadcrumbs - 200ml
Halloumi - 240g
Bao Buns - 6
Cucumber - 100g
Fresh Coriander - 5g

Download the Recipe

Serves 3

IN A PICKLE
In a bowl, combine the vinegar, 15ml sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY
In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside.
YUMMY CRUMB
Boil the kettle. In a bowl, whisk 2 eggs with 2 tbsp of water. Prepare a second bowl containing the breadcrumbs (seasoned lightly). Toss the halloumi slices in the bowl with the whisked eggs, then coat in the seasoned breadcrumbs, shaking off any excess.
BAO BUNS
Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam for 6-8 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this in batches. Once steamed, gently open each bun. Cover to keep warm.
CRISPY HALLOUMI
While the baos are steaming, return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed halloumi slices until golden, about 1 minute per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
DELISH DISH!
Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the crispy halloumi slices. Drizzle over the sticky Asian sauce. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Well done, Chef!

Rice Wine Vinegar - 45ml
Carrot - 240g
Black Sesame Seeds - 15ml
Sticky Asian Sauce - 90ml
Panko Breadcrumbs - 300ml
Halloumi - 360g
Bao Buns - 9
Cucumber - 150g
Fresh Coriander - 8g

Download the Recipe

Serves 4

IN A PICKLE
In a bowl, combine the vinegar, 20ml sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
SAUCY
In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside.
YUMMY CRUMB
Boil the kettle. In a bowl, whisk 2 eggs with 2 tbsp of water. Prepare a second bowl containing the breadcrumbs (seasoned lightly). Toss the halloumi slices in the bowl with the whisked eggs, then coat in the seasoned breadcrumbs, shaking off any excess.
BAO BUNS
Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam for 6-8 minutes until cooked through and soft. Alternatively, use a steamer if you have one. You may need to do this in batches. Once steamed, gently open each bun. Cover to keep warm.
CRISPY HALLOUMI
While the baos are steaming, return the pan to medium heat with enough oil to cover the base. When hot, fry the crumbed halloumi slices until golden, about 1 minute per side. You may need to do this step in batches. Remove from the pan, drain on paper towel, and season.
DELISH DISH!
Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the crispy halloumi slices. Drizzle over the sticky Asian sauce. Sprinkle over the toasted sesame seeds, and garnish with the picked coriander. Well done, Chef!