Sticky jackfruit bao with sweet chilli and coriander

Many of us are looking for alternatives to meat meals these days. Try this vegan Thai dish from Auckland’s East restaurant executive chef Harmeet Singh – it is sophisticated and full of flavour, yet relatively easy to recreate at home.

Serves 2


2 bao buns (find these in the freezer at the supermarket)

1⁄2 cup (120g) jackfruit, sliced (canned jackfruit is fine, see notes)

1⁄4 cup cornflour

Oil for frying

1⁄2 cup hoisin orange glaze (see below), or use hoisin sauce

1⁄4 cup shredded red cabbage

1⁄4 cup bean sprouts

3 red and 3 green chillies, sliced

2 sprigs coriander leaf

2 wood skewers

1 teaspoon salted peanuts, crushed

Hoisin orange glaze

1⁄2 cup hoisin sauce

1/3 cup pure orange juice

1⁄2 teaspoon chilli

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