Zingy Orange Shrimp Bao Buns

• Crush or mince the garlic.
• Deseed the red chili pepper* and slice into thin rings. 
• Slice the onion into half-rings and cut the bell pepper into strips.
• Zest and juice the orange.

*Take care, this ingredient is spicy! Use as preferred.

Did you know... the orange in this recipe contains vitamin C, a nutrient that contributes to the normal function of the immune system. 

• Boil a shallow layer of water in a pot or saucepan (see Tip).
• Line a sieve with a sheet of parchment paper and place it over the pan, taking care to ensure it doesn't touch the water.
• Transfer the bao buns to the sieve and cover with the lid, then allow to steam for 5 - 7 minutes or until soft.

Tip: if you have a steamer, use this instead of the sieve.

• Pat the shrimp dry with kitchen paper. 
• Transfer the cornstarch to a bowl, then season with salt and pepper. Coat the shrimp with the cornstarch. 
• Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
• Fry the shrimp for 3 minutes until done, then remove from the pan and set aside.

• To the remaining cornstarch, add the orange juice, the East Asian-style sauce and the honey. Mix well to combine.
• Heat a drizzle of sunflower oil in the same pan over medium-high heat.
• Fry the garlic, the onion, the bell pepper and half of the chili pepper for 5 - 6 minutes.
• Stir in the shrimp and the orange sauce, then fry for 1 more minute.