Crispy Shrimp Bao Bun Recipe

Have You Tried BAO on a BBQ?  Crispy Shrimp Bao Bun Recipe

The crispy panko-crusted butterflied shrimp makes this an extra indulgent BAO, and the rich and tangy tartar sauce is a great match. While many garnishes or greens would complement the shrimp as a filling, this recipe opted for red leaf lettuce and cilantro!  Feel free to mix & match garnishes to serve a variety that is sure to please your family and friends. This recipe was created & barbecued by our Etobicoke team!

INGREDIENTS:

·       4 bao buns

·       4 shrimp peeled + deveined

·       ¼ tsp salt

·       1/8 tsp ground black pepper

·       4 pieces of lettuce

·       pinch of flakey salt

·       cilantro for garnish

·       neutral oil for frying

Dry Dredge

·       ¼ cup all-purpose flour

·       ¼ tsp salt

·       1/8 tsp ground black pepper

·       ¼ tsp chili powder

Egg Wash

·       2 eggs

·       1 tbsp water

Panko Breading

·       1 cup panko breadcrumbs

·       ½ tsp salt

·       ¼ tsp ground black pepper

·       ½ tsp chili powder

Tartar Sauce

·       1 cup mayonnaise

·       ¼ cup onion minced

·       3 tbsp pickles minced

·       1 tsp sugar

·       1 tbsp lemon juice

·       ½ tsp paprika

INSTRUCTIONS:

1.     In a bowl, combine all the tartar sauce ingredients. Mix together well and store in the refrigerator until ready to serve.

2.     Steam the Bao buns on your Traeger Ironwood XL pellet grill and keep them warm until ready to assemble

3.     Butterfly the shrimp by slicing it down the middle on the underside without cutting all the way through. Lay them out on a paper towel and pat down dry. Next, season with salt and pepper.

4.     For the dry dredge, combine flour, salt, black pepper, and chili powder in a bowl or shallow plate.

5.     In another bowl, crack the eggs and whisk together with water.

6.     For the panko breading, combine panko, salt, black pepper, and chili powder. Mix thoroughly until well combined.

7.     In a deep pot, pour neutral oil about halfway up. Heat to 375F/190C.

8.     Coat the shrimp in the dry dredge then into the egg wash.

9.     Place the shrimp into the dry dredge, making sure to coat well on both sides. Dip the shrimp into the egg wash. Next, transfer to the panko breading. Press the breadcrumbs into the shrimp to help it adhere better.

10.  Fry for 1 minute or until golden brown. Transfer to a wire rack to cool. Sprinkle a pinch of flakey salt on top while still hot.

11.  To assemble, open up the bao bun and layer it with lettuce, fried shrimp, a big spoonful of tartar sauce, and cilantro for garnish.

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