Black Bao Buns Filled with Tempura Shrimp and Coleslaw

Bao Buns is my long time Chinese food favorite. They are steamed and filled with succulent meat. In this recipe, these fluffy black bao buns hold delicious crispy Tempura Shrimp, crunchy coleslaw salad, aromatic coriander with chili-mayo drizzle. This post is sponsored by Planets Pride A/S.

Recipes using Planets Pride products

Frozen Tempura Shrimp

For this recipe, I’m using Planets Pride A/S frozen tempura shrimp and mantou steam buns, and if you’re living in Denmark, you can find their products in some chosen Asian and local stores.

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You will need:

For the Coleslaw salad

  • iceberg salad, washed and julienned
  • carrots, peeled and julienned
  • a small squeeze of lime or lemon juice
  • salt and pepper, to taste

For herbs

  • fresh coriander or thai basil, fresh chili

For the chili-mayo sauce (homemade or store-bought)

  • 1 tbsp Sriracha, adjust according to your taste
  • 5 tbsp store-bought mayonnaise
  • a small squeeze of lime or lemon
  • salt and pepper, to taste


  • red chili, sliced
  • spring onions, sliced
  • sesame seeds

How to make Black Bao Buns filled Tempura Shrimp and Coleslaw

  1. If using homemade bao buns or you can also use store-bought frozen bao buns and follow the cooking instructions on the package.

2. Wash and dry the iceberg salad and carrots. Peel the carrots and thinly sliced it and the iceberg. Place the salad in a bowl, add the mayonnaise and lime or lemon juice. Season with salt and pepper. Stir to combine then set aside. Cut off and discard the stems of coriander.

3. You can use store-bought chili-mayo or make your own. Whisk together the Sriracha, mayonnaise, lime or lemon juice, salt, and pepper in a small bowl. Add more Sriracha until you achieved the level of spiciness that you like. Cover and refrigerate.

4. In a wok or large skillet, heat oil to 180 degrees Celcius (350F). Carefully submerge frozen tempura shrimp directly in hot oil. Deep fry for 2 1/2 to 3 minutes until golden brown. Transfer the fried Tempura Shrimp to a plate lined with a paper towel to drain excess oil.

5. To serve, gently open a steamed bao buns. Drizzle some chili-mayo sauce into the base, then add the crispy Tempura shrimp.

6. Add the coleslaw salad on one side and coriander on the other side.

7. Drizzle some chili-mayo sauce and sprinkle with sesame seeds. Enjoy!


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