Australian Gourmet Traveller - (11)November 2020 (1)

Roastfive-spicechicken baos

SERVES6 // PREPTIME 20 MINS// COOK 45 MINS

For leftovers, shred remaining chicken meat from bones and use for banh mi, fried rice or noodle salads.Pictured p82

Prawntoasts

SERVES 10 ASA SNACK// PREPTIME 25 MINS// COOK 15 MINS

Whole prawns take this crowd-pleasing snack to the next level.Pictured p78

1.5 kgmediumuncookedprawns

1 springonion,thinlysliced

2 garliccloves,finelychopped

1 tbspfinelychoppedcoriander

1 tbspfinelychoppedginger

1 eggwhite

1 tspeachsoysauce,sesameoil

andcornflour

10 thickslicesofday-oldwhitebread

Blackandwhitesesameseeds,

forsprinkling

Vegetableoil,fordeepfrying

VINEGARANDCHILLIDIPPINGSAUCE

80 ml(1/3cup)Chinkiang(black)vinegar

60 ml (¼ cup) light soy sauce

1 longredchilli,finelychopped

1 tbspfinelygratedginger

1 tbspfinelychopped coriander

2 tspsesameoil

1 tsp caster sugar

1 Peelanddevein 12 oftheprawns,

leavingtailsintact.Carefullyslicein half

horizontallythensetaside.Peeland

deveinremainingprawnsandprocess

withspringonion,garlic,coriander,

ginger,eggwhite,soysauce,sesame

oilandcornflourina foodprocessor

untila smoothpaste;seasonsaltand

whitepepper.Transfertoa bowland

refrigerate until well chilled (2 hours).

2 Forvinegarandchillidippingsauce,

placeingredientsina bowl, stir to

combineandsetaside.

3 Spreadprawnmixtureontobread,

cutoffcrustsandcuteachpieceinhalf

diagonally.Scatterwithsesameseedsand

gentlypresstoadheretoprawnmixture.

4 Heat4cmoilina large,deepfrying

panovermediumheat.Frytoastsin

batches,turningoccasionally,until

goldenandcrisp(3-4minutes;becareful,

hotoilwillspit),thendrain.Fryreserved

prawns,turning,untilgoldenandcooked

(2 minutes). Serve hot with dipping sauce.

1 x 1.2kgchicken,butterflied

1 tspfive-spicepowder

1 tbspseasaltflakes

12 baobuns,warmed,toserve

GREENCHILLISAUCE

1 cupfirmlypackedcorianderleaves

1/3 cupcorianderstems

1 longgreenchilli,trimmed, chopped

3 tsplimejuice

2 tbsppeanutoil

PEACHSALAD

500 gmyellowpeaches,halved,stones

removed,thinlysliced

1 Lebanese cucumber, sliced

½ cup(looselypacked)coriander and mint

1 tbspfishsauce

1 tbsplemonjuice

2 tspcastersugar

1 longredchilli,finelychopped

1 garlic clove, finely chopped

1 Preheatovento200°C.Patchicken

drywithpapertowelthensprinklewith

fivespiceandsalt,rubbinginwell.Place

chickenonanoventrayandroastuntil

brownedandtender(45minutes). Set

aside in a warm place to rest.

2 Meanwhile,forgreenchillisauce,

processallingredientsina smallfood

processoruntilsmooth;seasontotaste.

3 Forpeachsalad,combinepeach,

cucumberandherbsina bowl.Whisk

fishsauce,lemonjuiceandsugarin

a separatesmallbowltocombine,

thenstirin chilliandgarlic.Drizzleover

salad,thentossgentlytocombine.

4 Quarterchickenthen transferto

a servingplatter.Servewithgreenchilli

sauce, peach salad and bao buns.➤

ThispageSolidbrasschopstickswithrest

fromStudioVisser.Allotherpropsstylist’sown.

PREVIOUSPAGESTumbler(holdingicedtea)

fromRiedel.Pinkbowl(holdingskewers)from

Batch Ceramics.All other props stylist’s own.

GOURMET TRAVELLER 81