Shrimp Bao Buns with 'Swicy' Sauce

Name: Shrimp Bao Buns with 'Swicy' Sauce with sugar snaps & quick-pickled vegetables
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 240 g Shrimp; 35 g East Asian-style sauce; 6 piece Bao buns; 1 piece Garlic; 1 piece Persian cucumber; 1 piece Carrot; 1 sachet(s) Sweet chili sauce; 1 sachet(s) Korean-style spice mix; 100 g Sugar snap peas; 2 tablespoon [Plant-based] mayonnaise; 2 tablespoon White wine vinegar; 2 tablespoon Sunflower oil; 2 teaspoon Honey [or plant-based alternative]; 1 teaspoon Sambal; 1 teaspoon Sugar; to taste Salt and pepper

with sugar snaps & quick-pickled vegetables

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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.

Tags:

Special Ingredient

Allergens:

Schaaldieren

•Soja

•Tarwe

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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

Energy (kJ)3384 kJ

Calories809 kcal

Fat30.5 g

Saturated Fat4.4 g

Carbohydrate105.6 g

Sugar33.5 g

Dietary Fiber7.2 g

Protein29.2 g

Salt3.7 g

Calcium31.5 mg

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

•Grater

•Fryingpan with lid

•Small Bowl

•Tall-Sided Pan

•Paper Towel

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.