This recipe definitely arrives from a craving that arose from a demand my hubby has been making ever since we tasted something quiet similar at a Sushi restaurant. We tasted this amazingly soft and yummy chinese steamed buns at our favourite Sushi place and since then I wanted to create something special using these buns.
So the star of the show is definitely the buns, these light, super soft, fluffy buns.. but I don’t think it would be fair to the lovely flavours of the Prawn cakes if I don’t speak about them as it perfectly complemented the soft and moist Oishi Buns.
DELICIOUS crispy prawns cakes wrapped in super soft steamed buns smothered with spicy Sriracha mayonnaise and crunchy cucumber and scallions and chillies.. Oh man!! I just had my dinner and I am hungry again… 😀
In this recipe I used a Japanese mayonnaise. “Kwepie” (Q.P.) is the most popular brand of Japanese mayonnaise. Trust me it tastes ah-mazing.. This mayo is rich and slightly sweet condiment and is basically made with egg yolks and apple cider vinegar or rice vinegar. It also has a hint of MSG in this mayonnaise which further enhances and distinguishes its flavor. Texture wise it is thicker than the regular commercial mayo. Oh!! Just delicious!! I could eat this mayo with everything.. Yumm! 🙂
To be perfectly honest I didn’t think that the flavours would work out this well, however somehow I listened to my stomach and the tingling sensation in my tongue took me down this amazing flavour journey. The combination of the amazing chillies, srirarcha mayo the crispy prawn cakes made these babies fly out into the plates of my friends who were visiting us that evening and made a swift disappearance from there. The silence in the room as long as the buns sat on their plate made my day and was apt sign of acknowledgement for the hard work that went into these babies.
So my seafood lovers go straight to your kitchen and make this amazing little things..
- 2 cups All purpose Flour + 1-2 tablespoon extra for kneading
- 2 tablespoon sugar + a pinch
- 3/4 cup warm water
- 1/2 teaspoon active dried yeast
- 2 tablespoon dried skimmed milk powder
- 1 teaspoon baking powder
- 300 grams large Shrimp, peeled and deveined
- 1 red chilli
- 2 tablespoons light mayonnaise
- 2-3 scallions, thinly sliced
- 2 tablespoons minced fresh Cilantro
- 1/2 cup breadcrumbs ( I made fresh bread crumbs with a slice of wholemeal bread)
- 1 teaspoon lemon juice
- salt & pepper as per taste
- 2-3 teaspoons oil
- 2-3 tablespoon Mayonnaise ( I used Japanese mayo)
- 1 tablespoon Sriracha sauce
- 1 red chilli thinly sliced
- cucumber, thinly sliced
- Sift 2 cups of flour and add 2 tablespoon of sugar. Stir and keep it aside.
- Heat 1/4 cup of water to a temperature of 110 degrees F, then add the yeast and a pinch of sugar. Let it stand for 5-10 minutes or until foamy. Now whisk in the dried milk powder and the remaining water.
- Stir in the yeast mixture in the flour with a fork until everything comes together and dough forms. Turn out the dough onto a floured surface and knead until dough is elastic and smooth. Form dough into a ball and put it in a large oiled vessel. Cover it with a plastic wrap and let it rise for around 2 hours or until it doubles up.
- After 2 hours, punch down the dough and transfer it into a lightly floured surface. Flatten it slightly and sprinkle the baking soda. Now gather the ends of the dough and seal in the baking powder powder. Knead the dough until you the baking powder is incorporated about 5-6 minutes. Return the dough in the bowl and cover it with a plastic wrap and let it sit for another half an hour .
- Meanwhile cut out 12 small squares of grease proof paper and keep aside.
- After half an hour take out the dough and roll it into a log and cut it into 12 equal sized pieces. Cover it with the plastic wrap.
- Roll out one piece of dough into a 6 inch by 3 inch oval. Now fold in half crosswise ( donot press hard or pinch it) and place it on the grease proof paper. Make more buns with the remaining dough and let it stand for around half an hour, covered, until slightly risen.
- Meanwhile take a large steamer( I used a stainless steel 3 tire steamer). Fill it with an inch of water and bringit to a boil. Now place the buns along with the wax paper in the steamer wrack ( do not over crowd the steamer). Cover tightly and steam over high heat until the buns are puffed and cooked through around 5 minutes. Transfer buns to a plate and cover it with a kitchen towel to keep it warm. Steam the remaining buns.
- In a food processor add prawns, chillies, scallions, cilantro, mayonnaise and pulse the until they are finely minced.
- Whisk in the lemon juice, salt, pepper together in a large bowl with the processed prawns mixture. Now gently fold into the processed prawns and breadcrumbs until combined.
- Divide the prawns into 6 or 8 equal portions, and make each of them into a patty. Cover with plastic wrap and refrigerate for around 30 minutes.
- Heat the oil in a skillet over medium-high heat. Gently lay the prawn cakes in the skillet and cook until crisp and browned on both sides, 8 minutes. remove from the heat and set aside.
- To make the sriracha mayo just mix in the mayonnaise and the sriracha sauce together..
- Now smother the bottom half of the bun with the spicy Sriracha mayo then top it with the hot crispy prawn cake, some cucumbers, scallions and chillies. Enjoy!!!
- These buns can be frozen for upto a week. Just thaw it in the refrigerator and steam these buns for 2-3 mins.
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