Shrimp Bao Buns with swicy sauce
with sugar snaps and quick-pickled vegetables
Allergens:
Crustaceans
•Soy
•Wheat
•Sesame
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
120 g
Shrimp
(Contains Crustaceans)
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
3 piece
Bao buns
(Contains Wheat)
½ piece
Garlic
½ piece
[Persian] cucumber
½ piece
Carrot
½ sachet(s)
Sweet chili sauce
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
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
Energy (kJ)3384 kJ
Calories809 kcal
Fat30.3 g
Saturated Fat4.4 g
Carbohydrate104.4 g
Sugar31.9 g
Dietary Fiber7 g
Protein29.2 g
Salt3.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Tall-Sided Pan
•Small Bowl
•Paper Towel
Cooking Steps
1
- Preheat the oven to 180°C.
- Cut the cucumber into matchsticks (small enough to easily fit inside the bao buns).
- Grate the carrot.
- In a bowl, combine the white wine vinegar and the sugar. Add the cucumber and carrot, mix well to combine and season to taste with salt and pepper. Set aside until serving, stirring occasionally.
2
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the garlic and sugar snaps and for 3 - 4 minutes.
- Add the East Asian-style sauce and season to taste with salt and pepper. Turn off the heat and keep covered until serving.
- In the meantime, combine the sweet chili sauce, Korean spices, and mayonnaise in a small bowl.
3
- Bake the bao buns for 4 - 5 minutes in the oven.
- 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.
When done, add the sambal and honey, stir to combine, and season with salt and pepper.
4
- Fill the bao buns with some of the quick-pickled vegetables and the shrimp.
- Drizzle over some of the swicy sauce.
- Serve with the sugar snaps, the rest of the quick-pickled vegetables, and the sauce.