Seafood Bao Buns
The origin of bao buns dates back to China, where steamed dough dishes have been prepared for millennia. Modern versions, such as the seafood-filled version, are the product of the fusion of international cuisine and street food. Technically, the key to success is proper steaming and not overcooking the seafood - shrimp, calamari, and mussels cook quickly, but if overcooked, they become rubbery. The kitchen fills with a festive atmosphere as the bao buns steam to softness and the seafood is braised with crunchy vegetables. This dish is a great choice for a special dinner or when you are expecting guests - it is not only spectacular but also offers a harmonious and rich taste experience.
Ingredients for this recipe
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Preparation Steps
1
Start by washing and cleaning all the seafood. Peel the shrimp, ensure the calamari rings are tender, and use pre-cooked mussel meat. Julienne the red onion, cabbage, and carrot into thin strips. Grate the ginger and garlic.
2
In a bowl, combine the soy sauce, sesame oil, ginger, and garlic. Marinate the seafood in this mixture for 10 minutes to allow the flavors to infuse.
3
Heat a skillet over medium heat. Add the marinated shrimp, calamari, and mussels, and sauté for 3-4 minutes, until everything is cooked through and fragrant. Be careful not to overcook, or it will become chewy!
4
Steam the bao buns in a bamboo steamer or a metal colander set over a pot with a lid for 6-8 minutes, until they are soft and heated through. Keep the lid closed to retain the steam!
5
Carefully open the bao buns and layer in the vegetables first: red cabbage, carrot, and red onion. This adds freshness and a crunchy texture.
6
Top with the hot seafood, then sprinkle with black sesame seeds and microgreens. Tip: the contrasting colors are not only visually appealing but also provide a well-balanced flavor profile.
7
Serve immediately while everything is fresh and warm. If desired, offer spicy soy sauce for dipping or fresh lime juice.
