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
Vegetarian Halloumi Bao Buns
with pickled carrot ribbons, cucumber & a sticky Asian sauce
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bao Buns
- Black Sesame Seeds
- Carrot
- Cucumber
- Fresh Coriander
- Halloumi Cheese
- Panko Breadcrumbs
- Rice Wine Vinegar
- Sticky Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Paper Towel
- Colander
- Seasoning (salt & pepper)
IN A PICKLE
In a bowl, combine the vinegar, 5ml sweetener (to taste), seasoning, and a splash of warm water. Toss through the Carrot 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 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 halloumi 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 and the carrot. Top with the crispy halloumi. Drizzle over the sticky Asian sauce. Sprinkle over the sesame seeds, and garnish with the coriander. Well done, Chef!
IN A PICKLE
In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 sweetener (to taste), seasoning, and a splash of warm water. Toss through the Carrot 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 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 halloumi 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 and the carrot. Top with the crispy halloumi. Drizzle over the sticky Asian sauce. Sprinkle over the sesame seeds, and garnish with the coriander. Well done, Chef!
IN A PICKLE
In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7 sweetener (to taste), seasoning, and a splash of warm water. Toss through the Carrot 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 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. 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 halloumi 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 and the carrot. Top with the crispy halloumi. Drizzle over the sticky Asian sauce. Sprinkle over the sesame seeds, and garnish with the coriander. Well done, Chef!
IN A PICKLE
In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7 sweetener (to taste), seasoning, and a splash of warm water. Toss through the Carrot 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 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. 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 halloumi 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 and the carrot. Top with the crispy halloumi. Drizzle over the sticky Asian sauce. Sprinkle over the sesame seeds, and garnish with the coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Vegetarian Halloumi Bao Buns?
The preparation time for Vegetarian Halloumi Bao Buns with pickled carrot ribbons, cucumber & a sticky Asian sauce is between 25 and 40 minutes.
What is the total time required to make Vegetarian Halloumi Bao Buns with pickled carrot ribbons, cucumber & a sticky Asian sauce?
The total time required to make Vegetarian Halloumi Bao Buns with pickled carrot ribbons, cucumber & a sticky Asian sauce is between 35 and 50 minutes.
How many servings does Vegetarian Halloumi Bao Buns provide?
4 servings
What are the main ingredients in Vegetarian Halloumi Bao Buns?
Bao Buns, Black Sesame Seeds, Carrot, Cucumber, Fresh Coriander, Halloumi Cheese, Panko Breadcrumbs, Rice Wine Vinegar, Sticky Asian Sauce
What is the nutritional information of Vegetarian Halloumi Bao Buns?
Calories: 2008, Carbs: 269 grams, Fat: grams, Protein: 73.8 grams, Sugar: 30.8 grams, Salt: 4290 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 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 and the carrot. Top with the crispy halloumi. Drizzle over the sticky Asian sauce. Sprinkle over the sesame seeds, and garnish with the 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 halloumi until golden, about 1 minute per side. Remove from the pan, drain on paper towel, and season. IN A PICKLE: In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 sweetener (to taste), seasoning, and a splash of warm water. Toss through the carrot 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?
Bao Buns, Black Sesame Seeds, Carrot, Cucumber, Fresh Coriander, Halloumi Cheese, Panko Breadcrumbs, Rice Wine Vinegar, Sticky Asian Sauce
How many calories does Vegetarian Halloumi Bao Buns have?
2008 calories
How much fat content does Vegetarian Halloumi Bao Buns have?
grams
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