Chori-bao

Dan Hong swaps the crusty roll for a soft steamed bun in his version of the Argentinian choripan

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 fresh soft chorizo, grilled
• 2 tbsp vegetable oil 
• 4 preamde bao buns

Coriander chimichurri

• 1 bunch coriander, leaves roughly chopped 
• 30 g ginger, peeled and roughly chopped 
• 2 limes, juiced
• 2 long green chillies, roughly chopped 
• 3 cloves garlic
• ¼ tsp salt 
• ½ cup olive oil

To serve

• 2 spring onions, julienned 
• 1 cucumber, julienned 
• Hoisin Sauce, to serve

Instructions

1. Slice grilled chorizo into 1 cm pieces, cut on the diagonal. Add vegetable oil to a medium frypan over medium-low heat and fry the chorizo until golden brown on both sides and cooked through.
2. Add bao buns to a steamer basket that has been lined with baking paper. Poke a few holes in the baking paper to help the steam flow evenly in the basket. Place the steamer basket over a wok or pot of boiling water, ensuring the water isn’t touching the steamer. Steam for 4-6 minutes or until the bao is soft and warmed through.
3. Meanwhile, add all of the ingredients for the coriander chimichurri to a food processor. Blitz until combined.
4. Open the bao and spread a generous spoonful of hoisin sauce. Add chorizo pieces and a drizzle of coriander chimichurri, and top with cucumber and spring onions.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food

Cook along with your favourite TV chefs in Dishing It Up

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.