Peach Shrimp Bao Recipe

Using store-bought buns

If using store-bought pre-steamed bao, reheat them by steaming for 3–4 minutes until warm and pliable just before assembly. Keep covered to stay soft.

Making bao dough (optional)

If making dough from scratch: whisk yeast, warm water and sugar and let sit 5 minutes until foamy. Mix flour and salt in a bowl, add yeast mixture and oil, knead 6–8 minutes until smooth. Let rise 1 hour until doubled, divide into 8 portions, roll into ovals, fold or place parchment, proof 30 minutes, then steam 8–10 minutes in a bamboo steamer lined with parchment. Cool slightly before filling.

Prepare shrimp: pat shrimp dry with paper towels, make 2–3 shallow slits on the underside to prevent curling. Lightly dust each shrimp with potato starch/cornstarch, shaking off excess.

Make batter: in a bowl combine tempura mix (or 1 cup all-purpose flour) with the egg, then gently whisk in ice-cold sparkling water until just combined. Batter should be slightly lumpy and cold—do not overmix.

Heat oil: pour enough vegetable oil into a heavy pot to reach ~2 inches deep (or use a deep fryer). Heat to 350°F/180°C. If you don't have a thermometer, test with a drop of batter; it should sizzle and rise immediately.

Fry shrimp: hold each dusted shrimp by the tail, dip into batter to coat, then gently lower into hot oil. Fry in batches of 3–4 to avoid crowding, about 2–3 minutes until golden and crisp. Remove to a wire rack or paper towel-lined tray. Immediately season lightly with 1/2 tsp salt while hot.

Prepare peach: thinly slice ripe but firm peach into matchsticks or 1/8" slices so it fits comfortably in the bao. Toss sliced peach with juice of 1/2 lime to keep bright and add a touch of acid.

Prep lettuce and herbs: thinly shred iceberg lettuce and pat dry. Pluck cilantro leaves if using.

Make sweet mayo: in a small bowl whisk together 1/2 cup mayonnaise, 2 tbsp honey (or peach jam for more peach flavor), 1 tsp sriracha (optional for heat), and 1/2 tsp rice vinegar if using. Taste and adjust sweetness or heat. The sauce should be smooth and slightly pourable.

Assemble baos: gently open each steamed bao. Spread about 1 tbsp of sweet mayo on the inside of each bun. Place a small bed (~1–2 tbsp) of shredded iceberg lettuce, then 2 tempura shrimp per bun (for 8 buns, this uses 16 shrimp). Top shrimp with 1–2 peach slices and a few cilantro leaves. Drizzle a little more sweet mayo if desired and sprinkle with toasted sesame seeds.

Serve: arrange baos on a platter and serve immediately while shrimp are hot and crisp. Provide extra sweet mayo on the side. Leftover components (buns and shrimp) are best eaten same day.