Shrimp Bao Buns
The origin of bao buns dates back to Chinese gastronomy, as far back as the Northern Song Dynasty, when steamed buns called 'mantou' were already a staple food. Later, they became popular in Taiwan and other Southeast Asian countries with various fillings. The shrimp version has conquered in recent years with the street food movement, where fresh seafood ingredients are combined with crunchy vegetables. Bao buns offer a special experience - every bite is soft, juicy and fresh. The secret to steaming is not to let the dough dry out and to keep the lid on throughout the process. Imagine the scent of freshly steamed bao buns filling the kitchen while the shrimp sizzles in the pan. This dish is ideal for weekend lunches or as a quick, but spectacular dish for entertaining guests. If you want to make it even more special, you can add a little lime juice or chopped cilantro to the spicy mayonnaise.
Ingredients for this recipe
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Preparation Steps
1
Start by preparing all the ingredients. Clean the shrimp: remove the shells and devein. Wash the vegetables – Napa cabbage, cucumber, and carrot – thoroughly, then cut into thin strips (julienne). Grate or finely chop the ginger and garlic.
2
In a small bowl, mix together the mayonnaise and hot sauce, then set aside. This will be the sauce for the bao buns. Tip: Use less hot sauce if you prefer a milder flavor.
3
Heat a skillet over medium heat, add the sesame oil. Add the garlic and ginger, sauté until fragrant, but be careful not to burn them – 30-40 seconds should be enough.
4
Add the cleaned shrimp to the skillet, drizzle with soy sauce, and cook for 3-4 minutes, until pink and cooked through. Keep warm, but don't overcook, otherwise they will become rubbery!
5
Meanwhile, steam the bao buns. You can use a bamboo steamer or a strainer over a pot. Steam them for 6-8 minutes, until soft and heated through. Tip: Don't open the lid too often to prevent steam from escaping!
6
Once everything is ready, you can start assembling. Gently open the bao buns, being careful not to tear them. First, spread a little hot mayonnaise on the inside.
7
Place a portion of shrimp inside, then add some of the sliced Napa cabbage, carrots, and cucumbers. Sprinkle with sesame seeds and chopped chives on top.
8
Serve immediately, fresh! Tip: If there are any leftovers, do not refrigerate the steamed bao as it will lose its softness – rather cover and consume as soon as possible.
