Shrimp Bao Buns with 'Swicy' Sauce
with sugar snaps & quick-pickled vegetables
There is a special ingredient in your box! Sugarsnaps are the perfect combination of crunchy texture and sweet taste - ideal as a snack, in salads or stir-fries.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
120 g
Shrimp
(Contains: Schaaldieren)
20 g
East Asian-style sauce
(Contains: Soja, Tarwe)
3 piece
Bao buns
(Contains: Tarwe)
½ piece
Garlic
½ piece
Persian cucumber
½ piece
Carrot
½ sachet(s)
Sweet chili sauce
½ sachet(s)
Korean-style spice mix
(Contains: Soja, Tarwe, Sesamzaad)
50 g
Sugar snap peas
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
White wine vinegar
1 tablespoon
Sunflower oil
1 teaspoon
Honey [or plant-based alternative]
½ teaspoon
Sambal
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C.
- Cut the cucumber into matchsticks.
- Grate the carrot.
- In a bowl, combine the white wine vinegar with the sugar. Add the cucumber and carrot, then toss well to combine. Season to taste with salt and pepper, then set aside until serving, stirring occasionally.
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the garlic with the sugar snaps for 3 - 4 minutes.
- Stir in the East Asian-style sauce and then season to taste with salt and pepper. Turn off the heat and set aside until serving, covered.
- In a small bowl, combine the sweet chili sauce with the Korean-style spices and the mayonnaise.
- Bake the bao buns in the oven for 4 - 5 minutes.
- Pat the shrimp dry with kitchen paper. Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- When the oil is nice and hot, fry the shrimp for 1 - 2 minutes until done.
- Stir in the sambal and the honey, then season with salt and pepper.
- Fill the bao buns with the shrimp and some of the quick-pickled vegetables.
- Drizzle over some of the 'swicy' sauce.
- Serve the sugar snaps alongside, as well as the rest of the quick-pickled vegetables and 'swicy' sauce.
