-
makes
4
-
preparation
10 minutes
-
to cook
20 minutes
-
difficulty
easy
Ingredients
- 20 ml Vegetable oil
- 4 bao buns
- 2 tins Banana flower, dried
- 1 Spring onions, vegetables finely chopped, reserved for white slaw
- 1 tbsp Sesame seeds
Glaze
- 1 Thumb ginger, minced
- 1 Red pepper, chopped
- 2 tbsp Golden syrup
- 2 tbsp Brown sugar
- 2 tbsp Black soy sauce
Slav
- 1 Sumo lemon, half segmented and sliced, the other half juiced (see note)
- 1 Cut carrots into matchsticks.
- Whites of 1 spring onion, cut lengthwise into thin strips.
- 1 tbsp Sesame oil
- 1 tbsp Ground peanuts
Instructions
- Add oil to a medium pan over medium heat, then add the sleeping banana blossoms.
- Add the glaze ingredients and cook over medium heat until the mixture is thick and sticky.
- Meanwhile, steam the bao buns.
- For the slaw, combine the chopped sumo, carrot, white spring onion, sesame oil, ground peanuts and sumo juice in a bowl.
- Spoon the cooked sticky banana blossom mixture into the steamed bao buns, then top with the slaw. Serve sprinkled with sesame and spring onion greens.
Note
Sumo citrus, also known as sumo orange, is a hybrid of several citrus species. Originally from Japan but now grown in Australia, it is a large, sweet, juicy seedless fruit with thick skin and a bump on top (sometimes called a topknot).
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
