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Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Watch how to make this recipe.
Bang Bang Shrimp Shrimp Bao Bao
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- Level: Intermediate
- Total: 8 hr 40 min (includes pickling time)
- Active: 35 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1240
- Total Fat
- 101 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 20 g
- Cholesterol
- 105 mg
- Sodium
- 1094 mg
The real star of this Asian-fusion dish isn't the crispy, fried shrimp or the pillowy bao buns, but the carrot relish! You'll put this on everything after you make it. The bang bang sauce packs a flavor punch and uses only a handful of ingredients.
- Level: Intermediate
- Total: 8 hr 40 min (includes pickling time)
- Active: 35 min
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1240
- Total Fat
- 101 g
- Saturated Fat
- 9 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 4 g
- Sugar
- 19 g
- Protein
- 20 g
- Cholesterol
- 105 mg
- Sodium
- 1094 mg
Ingredients
Carrot Relish:
Fried Shrimp:
Bang Bang Sauce:
To Assemble:
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Directions
Special equipment:
a deep-fry thermometer- For the carrot relish: In a medium saucepan, add the vinegar, sugar, salt, mustard seeds, coriander and garlic cloves. Bring to a simmer until the sugar is dissolved. Immediately combine in a heat-safe bowl or jar with the carrots, chiles and ginger. Let it cool and serve, or even better, chill in the fridge overnight.
- For the fried shrimp: Heat the oil in a Dutch oven fitted with a deep-fry thermometer to 350 degrees F and preheat the oven to 200 degrees F.
- Place the shrimp in the buttermilk for 10 minutes, while the oil is heating. Place the cornstarch in a bowl and season with salt and pepper.
- Drain the shrimp from the buttermilk and in batches, toss with the seasoned cornstarch until coated. Shake off all the excess and gently plunge into the hot oil. Fry until golden, about 2 minutes. Place on a wire rack-lined sheet pan and keep warm in the oven. Repeat with the remaining shrimp.
- For the bang bang sauce: In a medium bowl, add the mayonnaise, chile sauce, lime juice and sriracha and stir to combine.
- Working in batches, in a large bowl, add half of the hot shrimp with about 4 tablespoons bang bang sauce and lightly toss until fully coated.
- To assemble: Place the julienned cucumber and jalapeño on the bao buns. Top with the shrimp, then dollop a little carrot relish on top with some small cilantro leaves.
