Surcharge sprint: streetfood - shrimp/fish - bao buns
with sugar snap peas and quick-pickled vegetables
Allergenen :
Schaaldieren
•Soja
•Tarwe
•Sesamzaad
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
120 gram
Garnalen
(Bevat Schaaldieren)
½ zakje(s)
Zoete Aziatische saus
(Bevat Soja, Tarwe)
3 stuk(s)
Bao-broodje
(Bevat Tarwe)
½ stuk(s)
Knoflookteen
½ stuk(s)
[Mini-]komkommer
½ stuk(s)
Wortel
½ zakje(s)
Zoet-pittige chilisaus
½ zakje(s)
Koreaanse kruidenmix
(Bevat Tarwe, Sesamzaad, Soja)
50 gram
Sugarsnaps
Zelf toevoegen
1 el
[Plantaardige] mayonaise
1 el
Wittewijnazijn
1 el
Zonnebloemolie
1 tl
Honing [of plantaardig alternatief]
½ tl
Sambal
½ tl
Suiker
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3384 kJ
Energie (kcal)809 kcal
Vetten30.3 g
waarvan verzadigd4.4 g
Koolhydraten104.4 g
waarvan suikers31.9 g
Vezels7 g
Eiwitten29.2 g
Zout3.7 g
Benodigdheden
•Kom
•Koekenpan
•Kleine kom
•Keukenpapier
Instructies
1
- Preheat the oven to 180°C.
- Cut the cucumber into matchsticks (small enough to easily fit inside the bao buns).
- Grate the carrot.
- In a bowl, combine the white wine vinegar and the sugar. Add the cucumber and carrot, mix well to combine and season to taste with salt and pepper. Set aside until serving, stirring occasionally.
2
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the garlic and sugar snaps and for 3 - 4 minutes.
- Add the East Asian-style sauce and season to taste with salt and pepper. Turn off the heat and keep covered until serving.
- In the meantime, combine the sweet chili sauce, Korean spices, and mayonnaise in a small bowl.
3
- Bake the bao buns for 4 - 5 minutes in the oven.
- Pat the shrimp dry with kitchen paper.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat.
- When the oil is nice and hot, fry the shrimp for 1 - 2 minutes until done.
When done, add the sambal and honey, stir to combine, and season with salt and pepper.
4
- Fill the bao buns with some of the quick-pickled vegetables and the shrimp.
- Drizzle over some of the swicy sauce.
- Serve with the sugar snaps, the rest of the quick-pickled vegetables, and the sauce.
