BBQ Pork Buns - Donna Hay

INGREDIENTS

• ¼ CUP (35G) SALTED PEANUTS 
• 2 TABLESPOONS CRISPY SHALLOTS (ESCHALOTS) 
• ¼ TEASPOON DRIED CHILLI FLAKES
• 500G CHINESE BARBECUE PORK, WARMED AND THINLY SLICED
• 2 GREEN ONIONS (SCALLIONS), THINLY SHREDDED
• 10 SMALL STEAMED CHINESE BAO BUNS+, COOKED
• ¼ CUP (60G) KECAP MANIS (SWEET SOY SAUCE)
• MICRO (BABY) BASIL, TO SERVE

METHOD

1. Place the peanuts, shallots and chilli flakes in a small food processor and process until finely chopped. Divide the pork and green onion between the buns, sprinkle with the peanut mixture and drizzle with kecap manis. 
2. Top with the basil to serve. Makes 10

+ Plain Chinese bao buns are available from supermarkets and the freezer section of Asian grocery stores.

Photography: William Meppem