Baobuns with softshell crab
Finger-licking good! Steamed and filled with crispy softshell crab, coleslaw, and fresh cucumber. You'll want two of these right away!
Ingredients · Servings 12 people
- 400 g bapao flowers
- 2 sachets of dried yeast
- 24 g sugar
- 1 tsp baking powder
- 300 ml lukewarm water
- 6 cleaned softshell crabs
- 100 g flour
- 50 g cornstarch
- 1 tsp garlic powder
- 1 TL uipoeder
- salty
- ice water
- Arachidepoeder
- 2 gochujang
- 1 the mayonnaise
- 1 tsp honey
- 1 tsp rice vinegar
- 1 tsp soy sauce
- sesame oil
- lime juice
Method · 30 min
- Put the flour together with the baking powder, yeast, sugar, and lukewarm water in a bowl. Knead it together into a smooth dough.
- Divide the dough into 12 pieces. Roll into balls. Let rise for 30 minutes.
- Press the balls flat with your hands. Place a sheet of baking paper on the dough and fold it in half.
- Place the folded rolls on a platter or large plate. Let them rise for 15 minutes with a tea towel over them.
- Bring a pan of water to a boil with a steamer basket on top. Steam the bao buns for about 7 to 10 minutes until cooked.
- Pat the softshell crabs dry thoroughly.
- Mix the flour with the cornstarch. Add the onion powder, garlic powder, salt, and ice-cold water. Mix well with a whisk.
- Coat the softshell crabs in the batter.
- Heat the peanut oil in a pan to approximately 180 °C. Fry the breaded crab for 3 to 4 minutes until golden brown and crispy.
- Drain briefly on paper towels and sprinkle lightly with salt.
- Cut the softshell crabs in half. Spread the gochujang sauce on the bao buns. Top with half a softshell crab. Serve immediately.
- Mix the mayonnaise together with the gochujang.
- Next, add the rice vinegar, honey, and soy sauce. Mix well and season to taste with sesame oil and lime juice.
The greater the contrast between the hot oil and the ice-cold batter, the crispier it becomes.
