About the Recipe
Soft, pillowy bao buns meet bold, zesty flavor in this irresistible dish. Filled with tender garlic-ginger shrimp, tangy pickled carrot and daikon, and tied together with a drizzle of creamy sriracha, each bite strikes the perfect balance of heat, crunch, and freshness. A delicious twist on a classic street food favorite!
Ingredients
For the Sriracha Shrimp Bao:
4 rolls of bao buns
¼ cup sriracha mayonnaise
1 lb. ginger garlic shrimp
1/4 cup pickled carrot and daikon
2 Tbs. fresh green onion
For the Sriracha Mayonnaise:
¼ cup mayonnaise
1 tsp. chili sriracha sauce
For the Ginger Garlic Shrimp:
1 ⅛ tsp. vegetable oil
½ tsp. minced ginger root
¼ tsp. minced garlic
1lb. medium shrimp, cleaned
For the Pickled Carrot and Daikon:
2 ¼ tsp. white vinegar
¾ tsp. sugar
⅛ cup daikon, shredded
⅛ cup carrots, shredded
Preparation
For the Steamed Bao Buns
Step 1
Preheat a steamer to 212 F.
Step 2
Lay bao buns flat side down in the steamer. You can add parchment paper under the buns to prevent any sticking to the pan.
Step 3
Cook 3-4 minutes.
Step 4
Cover to keep hot for assembly.
For the Sriracha Mayonnaise
Step 1
Combine all ingredients and whisk together.
Step 2
Cover and keep chilled until assembly.
For the Ginger Garlic Shrimp
Step 1
Heat oil in a medium pan over medium-high heat.
Step 2
Add the ginger root and garlic and sauté. Be sure to watch closely, as not to burn the ingredients.
Step 3
Add shrimp, sauté for 3-5 minutes or until fully cooked.
Step 4
Cover to keep hot for assembly.
For the Pickled Carrot and Daikon
Step 1
Combine vinegar and sugar, whisk well to combine. use to coat carrot and daikon.
Step 2
Add the shredded carrot and daikon to the liquid and cover.
Step 3
Let this stand for a minimum of 2 hours up to overnight, then drain.
Step 4
Cover and keep chilled until assembly.
For the Sriracha Shrimp Bao Bun
Step 1
Layer the following on the bottom of the bao bun:
1 tbsp sriracha mayonnaise
½ cup shrimp
2 tbsp pickled daikon
1 tsp scallion
Step 2
All that's left to do is enjoy!