Cooked - Sugar Shrimp Bao With Pickled Cucumbers And Creamy Ginger Lime Sauce

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Home Pricing Community My Recipes

Sugar Shrimp Bao With Pickled Cucumbers And Creamy Ginger Lime Sauce

1.0

1 lb medium shrimp, peeled and deveined

¼ cup melted butter

⅓ cup light brown sugar

2 tablespoons panko breadcrumbs

2 tablespoons flour

½ teaspoon garlic powder

½ teaspoon white pepper

¼ teaspoon ground ginger

½ teaspoon cayenne

2 Persian cucumbers, thinly sliced

¼ cup rice vinegar

1 ½ tablespoons sugar

½ teaspoon kosher salt

1 teaspoon chili crisp oil

¼ cup mayo

¼ cup sour cream

Juice of 1 lime (1 ½ tablespoons)

Zest of 1 lime

2 teaspoons freshly grated ginger

½ teaspoon sesame oil

1 ½ tablespoons honey

Pinch of salt

Preheat oven to 475°F. Line a baking sheet with foil or parchment.
Mix the light brown sugar, panko, flour, garlic powder, white pepper, ground ginger, cayenne in a bowl.
Pat shrimp dry. Dip each in butter, then coat in the sugar-spice mixture.
Place on baking sheet and bake 6–8 minutes until pink and coating is bubbling and caramelized.
Broil for 1–2 minutes for more crisp, if desired (be careful- it will burn quickly!)
Mix vinegar, sugar, salt, and chili crisp in a bowl.
Toss in cucumbers. Let sit 20-30 minutes for better flavor.
Whisk together all ingredients for the ginger lime sauce until smooth.
Chill until ready to use.
Steam bao buns and gently open.
Add a few pickled cucumbers.
Tuck in 2–3 crispy shrimp.
Drizzle generously with lime-ginger cream sauce.
Garnish with chopped chives.

Course🍤Appetizer

DietsPescaterian🥜Nut-free...

Category🥟Bao

CuisineAsian

Occasions🥟Appetizer🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 46 weeks ago

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