280 g Pulled Oumph!
8 bao buns
80 g sriracha mayo
80 g pickled carrots
80 g pickled red cabbage or ready made kimchi
40 g pickled cucumber
1 red chilli, chopped
Fresh coriander, to taste
6 tbsp black pepper sauce, to taste
4 tbsp peanuts, chopped
Vegetable cooking oil, for frying
1 dl spirit vinegar 12% or rice vinegar
2 dl granulated sugar
3 dl water
300 g vegan mayo
Sriracha sauce, to taste
Cut the vegetables you’re pickling into even sized pieces. Mix the veg and pickling brine and pour over the rest of the brine until covered. Leave for approx. 2-3 hours before serving. Keep any left over pickled veg in a sealed jar in the fridge.
Mix the mayo and a little bit of the sauce at a time, and taste it until it’s as spicy as you like it.
Fry Pulled Oumph! in a little oil, add black pepper sauce and fry until it’s an almost dry consistency. Steam the bao buns. Fill the buns with the pickled veg and Oumph! Drizzle on the mayo and top with chopped chilli, peanuts and chopped coriander.