Soft, pillowy bao buns are filled with juicy Black Tiger Shrimp and rolled in crunchy toasted sesame seeds, then fried to golden brown perfection. Each bite hits that perfect balance of sweet, savory, soft, and crispy. Recipe by Emerald Chan.
Ingredients
- 1 lb Changing Seas Black Tiger Shrimp, thawed and shells removed
- 1.5 tsp lemon zest
- 1 clove garlic, grated
- 1 tsp cornstarch
- 1 egg white
- 1 tsp sesame oil
- 3/4 tsp kosher salt
- 1/2 tsp granulated sugar
- 1/2 tsp Aleppo pepper
- 1/2 tsp white pepper powder
- 6 bao buns
- 3 tbsp sesame seeds
- neutral oil, for frying
- 3 tbsp kewpie mayo
- 2 tbsp sriracha
- minced chives, for serving
- lemon cheeks, for serving
Instructions
- Smack shrimp with the side of a cleaver to flatten, then chop to form a mince-like consistency. (This can also be done in a food processor.)
- Add shrimp paste, lemon zest, grated garlic, cornstarch, egg white, sesame oil, salt, sugar, Aleppo pepper, and white pepper to a medium bowl. Combine until mixture looks lighter and a bit tacky, about 2 minutes.
- Fill bao buns with shrimp mixture and clean up the sides. Place sesame seeds in a shallow bowl and roll the bao shrimp side down to cover in the seeds.
- Fill a medium pan with oil until it reaches 2-inches deep. Heat oil to 350F and fry the bao 2-3 at a time until golden brown and cooked through, 2-3 minutes on each side (4-6 minutes total). Transfer to a paper towel-lined cooling rack.
- Combine mayo and sriracha in a small bowl. Serve bao with spicy mayo, garnished with minced chives and a lemon wedge on the side.