Tony Twitchett is executive chef at Transport Hotel/Taxi Kitchen.
Tony is showing us how to make amazing pork bao buns, prawn cocktails and lobster dumplings.
For more information, head to the restaurant’s website here!
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CANDY PORK BAO
Ingredients:
1kg Roast pork belly with crispy skin.
1 Slice pickled cucumber.
1 bunch of coriander leaves.
Nam Jim ingredients
1 garlic glove
4 coriander roots washed
8 red chillis – deseeded and chopped
50g palm sugar
30ml fish sauce
50ml lime juice
Caramel ingredients
200g palm sugar
1 star anise
50ml fish sauce
10 Steamed bao buns
Method:
Season pork skin with salt and oil then place on a rack and on a oven tray.
Cook pork in a 220°C for 30 minutes, skin will crisp up and meat will be cooked, rest for 30 minutes.
Make the red nam jim recipe by pounding the 1 garlic clove in a mortar and pestle with salt, add 4 coriander roots and 8 red chillis deseeded, continue grinding until it’s a paste. Add 50 g of palm sugar and grind into the paste, season with 30ml of fish sauce and 50mls of lime juice. Leave to rest.
Make the star anise Carmel recipe by boiling the palm sugar with the star anise until it reaches 140°C, take caramel off the heat and pour in fish sauce slowly to stop the carmael from burning (be careful of the sugar boiling over)
Once the pork has rested, Slice the pork into bite size pieces
Brush with star anise caramel
Top the pork with sliced cucumber & coriander
Steam the buns for 8 minutes.
Take buns out of steamer and put the caramel coated pork
Sauce the pork in the bun with nam jim
Serve with extra dipping sauce
PRAWN COCKTAIL
Ingredients:
20 Australian prawn tails cooked and peeled
150ml Buttermilk
150ml Kewpie Mayo
10g Yuzu Kosho
2 Baby coz hearts
2 Avocado
2 limes
50ml extra virgin olive oil
Lemon pepper prawn salt.
Method:
Mix Buttermilk, Kewpie Mayo & Yuzu Kosho together.
Puree the avocado, season with salt, pepper, and lime juice.
Hold both in the fridge.
Dressing prawn tails with olive oil and lime juice, salt, and pepper
Take the outer leaves off the coz hearts & slice finely
Take the coz hearts and cut into quarters
Dress the lettuce in olive oil and lime juice and arrange on serving dish.
Place the dressing prawn tails on the lettuce.
Drizzle the prawns and coz lettuce with the buttermilk ranch.
Pipe avocado puree in and around the prawns.
Sprinkle the dish with prawn crumb and lemon pepper prawn salt.
ROCK LOBSTER DUMPLINGS
500g of cooked lobster meat
250g of fresh salmon
100mls of pouring cream
1 egg
1 garlic clove minced
1 inch of ginger minced
2 red chilies fine dice
1 bunch of basil fine chop
1 packet of wonton skins
200mls of Chinese black vinegar
200g of crispy Chili oil.
Method:
Diced salmon
Purée salmon in food process.
Once salmon is finally chopped.
Add one egg blitz smooth
Slowing add cream while food pressure is going.
Remove Salmon mousse from food processor.
Fold through the mousse the chopped lobster meat and garlic, ginger, chilli and basil.
Season with salt, white pepper and cayenne pepper
To roll Dumpling’s layout skins on bench place 20 g of crayfish mousse in the middle of each Wonton skin, wet the corners of the wonton skin folding in half on an angle into triangle pinch closed, then fold the triangle in half again and pinch corners together overlapped.
Drop dumplings into boiling water for three minutes
Drain and season with salt and sesame oil
Arrange in a bowl
Mix black vinegar and crispy chilli oil together and spoon over the top of the dumplings
Serve immediately.
Garnish: Finely chopped spring onions
