Skip to content

There’s something so utterly satisfying about sinking your teeth into a fluffy bao bun. Particularly when it’s loaded with a sweet, saucy, shredded banana blossom; and then balanced with the crunch of a fresh, zesty slaw. See for yourself, heaven awaits!

You will need

Makes 4

  • 2 tins banana blossom
  • 20 ml vegetable oil
  • 1 thumb ginger, minced
  • 1 red chilli, diced
  • 2 tablespoons golden syrup
  • 2 tablespoons brown sugar
  • 2 tablespoons dark soy sauce
  • 1 spring onion greens, thinly sliced
  • 4 bao buns, steamed
  • 1 tablespoon sesame seeds

For the slaw:

  • 1 sumo citrus; 1/2 segmented and diced, 1/2 for juice only
  • 1 carrot, cut into matchsticks
  • 1 spring onion whites, cut lengthways
  • 1 tablespoon sesame oil
  • 1 tablespoon crushed peanuts

Share this recipe


10 mins to prep

15 mins to cook

  1. Step 1

    In a pan on medium heat, add the oil and slowly fry the banana blossoms for a couple minutes.

  2. Step 2

    Add in ginger, chilli, spring onion greens, golden syrup, brown sugar and dark soy sauce until the liquid reduces and the glaze becomes sticky.

  3. Step 3

    For the slaw, add the carrot, spring onion whites, diced sumo, sesame oil and peanuts in a bowl and combine. Squeeze the juice of the other half a sumo over the slaw to dress, mixing to combine.

  4. Step 4

    Steam the bao buns and fill with the banana blossom and slaw, topping with spring onion greens and a sprinkle of sesame seeds.

Recipe: Simon Toohey

This website uses cookies

And not just the choc chip kind! We also use cookies to improve your experience on our site – for example, they will allow you to ‘favourite’ your top recipes, which is very handy! To find out more, you can read our privacy policy