makes
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
4
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Ep 29
episode • Freshly Picked with Simon Toohey • cooking • 20m
G
episode • Freshly Picked with Simon Toohey • cooking • 20m
G
Ingredients
- 20 ml vegetable oil
- 4 bao buns
- 2 tins banana blossom, drained
- 1 spring onion, greens thinly sliced, white reserved for slaw
- 1 tbsp sesame seeds
Glaze
- 1 thumb ginger, minced
- 1 red chilli, diced
- 2 tbsp golden syrup
- 2 tbsp brown sugar
- 2 tsp dark soy sauce
Slaw
- 1 sumo citrus, half segmented and diced, other half juiced (see Note)
- 1 carrot, cut into matchsticks
- Whites from 1 spring onion, cut lengthways into thin strips
- 1 tbsp sesame oil
- 1 tbsp crushed peanuts
Instructions
- Add oil to a medium pan over medium heat, then add the drained banana blossoms.
- Add the glaze ingredients and cook on medium until the mixture is thick and sticky.
- Meanwhile, steam bao buns.
- For the slaw, add diced sumo, carrot, spring onion white, sesame oil, crushed peanuts and sumo juice to a bowl and mix to combine.
- Place the cooked sticky banana blossom mixture into the steamed bao buns, then top with the slaw. Sprinkle with the sesame seeds and spring onion greens and serve.
Note
The Sumo Citrus, also known as a sumo orange, is a hybrid of several citrus varieties. Originally from Japan but now grown in Australia, it is a large, sweet, juicy seedless fruit with a thick skin and a bump (sometimes called a topknot) on the top.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 29
