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12 bao buns (see our homemade bao recipe or use our Marion’s Kitchen Bao Bun Mix kit)
finely shaved iceberg lettuce, to serve
sesame seeds, to serve
Crispy fried shrimp
24 medium-sized peeled and deveined prawns (shrimp)
2 tsp sea salt
¼ tsp ground white pepper
1 cup cornflour (cornstarch)
vegetable oil, for deep-frying
Sticky Korean sauce
1/3 cup soy sauce
1/3 cup sugar
2 tbsp apple cider vinegar
2 tbsp gochujang*
2 tbsp tomato ketchup
3 garlic cloves, finely chopped
For the sticky Korean sauce, place the ingredients in a small saucepan over high heat. Bring to a simmer and cook for about 5 minutes or until just thickened. Set aside until ready to serve.
Cook or reheat your buns according to packet or recipe instructions. Keep warm.
To make the crispy fried shrimp, season the shrimp with the salt and white pepper. Add the cornflour to a tray or bowl, then toss the seasoned prawns in the cornflour until coated all over. Set aside.
Fill a wok or saucepan to about one-third capacity with the vegetable oil and place over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms little bubbles. Tap any excess flour off the shrimp then, working in two batches, carefully place them in the hot oil. Cook for about 5 minutes or until golden and cooked through. Drain on a wire baking rack set over some kitchen paper.
Brush the warm shrimp with the sticky Korean sauce.
To serve, open up each bao bun and stuff with iceberg lettuce. Top each bun with 2 prawns and sprinkle over the sesame seeds. Serve.
Superb!
Turned out perfectly. Thanks Marion!