Crispy pheasant bao, a great dish to try pheasant with!
4 x Bao buns (can be found in most Asian supermarkets in the freezer)
1 x Wild and Game Pheasant breasts
50g x Siracha
100g x Mayonnaise
1 handful x Coriander, just torn
½ x Chili, sliced
1 large x Spring onion, sliced
150ml x Buttermilk or yogurt
150g x Plain Flour
3tsp x Table salt
1 tsp x Dried thyme
1 tsp x Dried basil
3 tsp x Paprika
1 tsp x Dried Oregano
2 tsp x Celery salt
2 tsp x Garlic salt
1 tsp x Mustard Powder
3 tsp x White pepper
1 tsp x Black pepper
3 tsp x Secret ingredient
1 tsp x ground ginger
Cut pheasant in strips and marinade in buttermilk.
Mix all dry ingredients to make spice blend.
Mix mayonnaise with siracha, set aside.
- Place buns in a steamer and cook for 6 minutes or follow the cooking instructions.
- Start the crispy pheasants once the buns are nearly ready.
- Take the pheasant from the marinade, leaving a good amount of buttermilk on the meat and then place into the spice mix. Then deep fry at 180c for around 4 minutes.
- Place the warm bun on a plate and spread on a nice amount of the siracha mayonnaise, topped with the crispy pheasant, then add the sliced chili and spring onion and finally the add the coriander as if it was lettuce.