Chili Garlic Shrimp Bao Buns
Shrimp dishes have always been favorites in both everyday and festive cuisine in the coastal regions of Asia. This modern version of chili garlic shrimp combines traditional wok-cooked sticky sauces with the Western street food trend, in which the bao bun has found a new role. The secret lies in the perfectly balanced chili sauce: sweet, tangy, and spicy all at once. The softness of the steamed bao complements the intense flavor of the spicy shrimp perfectly. As the chili garlic shrimp sizzles in the pan, its aroma immediately awakens the appetite. The kitchen fills with exotic aromas, and the steam from the bao buns gently soothes the senses. This dish is an ideal choice if you crave a powerful and exciting taste experience – try it even spicier with a little lime for a fresh twist!
Ingredients for this recipe
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Preparation Steps
1
Clean, peel, and devein the shrimp, then rinse under cold water. Julienne the red cabbage and carrot into thin strips. Mince or grate the garlic very finely.
2
Heat sesame oil in a skillet over medium heat. Add the garlic and shrimp, sauté for 2-3 minutes, then pour in the chili sauce. Cook for another 2-3 minutes, until the sauce thickens and becomes sticky, and the shrimp is fully cooked.
3
Steam the bao buns in a bamboo steamer or on a metal strainer placed over a pot, covered with a lid. Steam for 6-8 minutes, until the dough is completely soft and fluffy.
4
Open the bao buns and first place the thinly sliced cabbage and carrot inside. This ensures freshness and a crunchy texture.
5
Spoon the chili shrimp with the sticky sauce over the vegetables. This provides the main character of the dish – a sweet, spicy, and full-bodied flavor.
6
Drizzle with sriracha mayonnaise, then sprinkle with finely chopped green onions and black sesame seeds.
7
Serve immediately while the bao is still warm. Tip: For an extra spicy kick, add fresh chili or chili flakes to the chili sauce during sautéing.
