Steamed buns with crab and curry mayonnaise
A seriously good steamed bun with crab and curry — for a party, for dinner, or as a starter.
Ingredients
For the steamed buns
- g Plain flour
- tbsp Sugar
- tbsp Butter
- tsp Bicarbonate of soda
- tsp Baking powder
- sachet of dried yeast
- ml Milk
For the curry mayonnaise
- Egg yolk
- ml Rapeseed or sunflower oil
- tbsp Curry powder
- tsp Dijon mustard
- Lemon
- Salt
For the rest of the garnish
- Cucumber slices
- Coriander
- Red onion, finely shredded
- g Picked crabmeat
Instructions
Steamed buns
Mix all the dry ingredients in a mixer bowl.
Melt the butter in a pan and add the milk. Heat it to about 40°C and pour it over the dry ingredients.
Knead together for about 5 minutes to a smooth dough.
Cover with cling film and leave the dough to rise until doubled in size.
Divide the dough into 40-50g pieces, roll them out and put them on a tray. Cover with cling film.
Leave to rise until doubled in size.
Roll them out into ovals, brush the surface with oil and fold them so the oiled sides face each other.
Put them on greaseproof paper or small squares of baking paper and cover with cling film.
Leave to rise until roughly doubled in size, then steam them in a bamboo steamer or steam oven for 6 minutes.
Curry mayonnaise
Put the egg yolk, mustard and curry powder in a bowl and whisk together.
Then add the oil in a thin, steady stream, stirring constantly. Season to taste with salt and lemon.
Fill the steamed buns with cucumber slices, coriander, finely shredded onion and crabmeat.
For the steamed buns
For the curry mayonnaise
For the rest of the garnish
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