prawn toast bao with burnt peach chilli sauce

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Prawn toast bao with burnt peach chilli sauce

Chef Julie Lin shares her prawn toast bao recipe, a bestseller on the menu at her Glasgow restaurant Ga Ga.

200g raw shelled prawns

2 tbsp grated fresh ginger

1 medium egg, beaten

2 tbsp light soy sauce

½ tsp chicken bouillon powder or ½ tsp crumbled chicken stock cube

Squeeze lemon juice

2 tbsp cornflour

10 bao buns

100g white sesame seeds

Vegetable oil to deep-fry

410g tin peaches in juice, drained

2 red chillies, sliced (remove the seeds if you want less heat)

3 tbsp maple syrup

1 tsp distilled malt vinegar or cider vinegar

Juice 1 lime

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