INGREDIENTS

For the shrimps:

• 1 package of (7 THALASSES) shrimps 20/40
• 1 tablespoon of olive oil
• 1 teaspoon of sweet paprika
•  juice of 1/2 lime
•  salt

For the bao buns:

• 500 g of all-purpose flour
• 280 ml milk
• 1 1/2 sachet of dry yeast
• 25 ml olive oil
• 40 g honey
• salt

METHOD

For the shrimps:

• In a bowl, marinate the shrimp with all the ingredients and in a non-stick pan, cook for 1 minute on each side.

For the bao buns:

• In a microwave heat the milk until slightly warm (test with your finger).
• Add the honey, stir and add the yeast.
• Allow 10 minutes for the yeast to activate.
• In the bowl of a mixer with a hook attachment, add the flour, salt and the milk and yeast mixture.
• Beat for about 10 minutes on medium speed.
• Transfer the dough to a lightly oiled bowl and leave covered in a warm place for about 1 hour.
• Transfer the dough to a floured surface and roll out.
• Using a small round pastry cutter (8-10 cm), cut the dough and transfer the buns to a baking tray lined with non-stick paper, after folding them in half. Cover and leave to rise for another 30 minutes.
• In a saucepan or wok, boil water and place the bamboo steamer lined with non-stick paper on top.
• Steam for about 15 minutes. Repeat for the rest.

From Nutritionist & Dietician Manos Dimitroulis