| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 340 | 11g | 2g | 35g |
| sugars | fibre | protein | salt |
| 3g | 2g | 23g | 1.6g |
Have you ever wanted to experience the fusion of Asian and American flavors while ensuring a nutritious punch in your meals? Allow me to introduce you to a dish that does just that, the vibrant and tasty Shrimp and Scallion Himbabaos. It’s a dish close to my heart for a multitude of reasons.
A Culinary Labour of Love
As a California-born chef with Gujarati roots, I find immense joy in innovating alongside my heritage and upbringing. Shrimp and Scallion Himbabaos struck a chord with me in my journey to create dishes that harmonize the freshness of the West Coast and the robustness of Indian flavors. Inspired by Chinese baozi buns, this dish integrates luscious shrimps marinated in a soy-sesame mix, muddled with crunchy scallions – a mouthwatering example of Asian-American gastronomy.
The Health Factor
Besides being a sheer delight to the palate, the Shrimp and Scallion Himbabaos carry an impressive health footprint. The juicy shrimps bring along a heavy dose of lean protein, essential Omega-3 fatty acids, and a variety of vital minerals. Scallions, on the other hand, are known to enhance cardiovascular health and fortify the immune system. Furthermore, the use of canola and sesame oil ensures a healthy heart by reducing bad cholesterol levels. With every bite of these pillowy buns, you’ll be nourishing your body.
Not to mention, this dish marries beautifully with other recipes. If you’re thinking of a wholesome family feast, try pairing this with a simple steamed bass or a vibrant quinoa salad. The delicious compilation would offer a multicultural feasting experience, each dish complimenting the other and engaging your tastebuds fully.
The journey to orchestrate the Shrimp and Scallion Himbabaos in my kitchen made me fall in love with it. The laughters shared, the memories made, and tastes refined while sealing these buns are imprinted in the recipe. The comfortable easiness, diverse vibrancy, and substantial nourishment make it a stellar addition to my collection. I hope this dish brings warmth, joy, and a handful of health benefits to your dining tables as well.
What You’ll Need
- 1 pound of medium shrimps, peeled and deveined
- 2 bunches of scallions, chopped
- 1 tablespoon of canola oil
- 1 teaspoon of crushed red pepper flakes
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 2 cups of all-purpose flour
- 1 cup of warm water
- 1 teaspoon of sugar
- 1/4 teaspoon of active dry yeast
- 1 tablespoon of cooking wine
Method
Step One
Start by making the dough for the Himbabaos. In a large bowl, combine the all-purpose flour, sugar, and active dry yeast. Gradually add the warm water, mixing well until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Then cover the bowl with a damp cloth and set it aside in a warm place to rise for about 1 hour or until it doubles in size.
Step Two
While the dough is proofing, prepare the filling. Heat the canola oil in a large pan and stir in the crushed red pepper flakes. Once the oil is fragrant, add the shrimps and stir-fry until they turn pink. This should take about 2-3 minutes. Add the chopped scallions to the pan and fry for an additional 1-2 minutes.
Step Three
Next, drizzle the soy sauce, sesame oil, rice vinegar, and cooking wine over the shrimp and scallions. Continue to cook the mixture until the sauce thickens slightly. Remove the pan from the heat and set it aside to cool.
Step Four
Preheat your steamer. Divide the risen dough into small equal portions and roll each portion into a thick disc. Place a spoonful of the shrimp and scallion mixture in the center of the dough disc. Fold the edges towards the center to fully enclose the filling, then twist to seal completely.
Step Five
Place the filled Himbabaos on a piece of parchment paper in the steamer, ensuring there is enough space between each one to allow for expansion. Cover with the lid and steam for about 15 minutes, or until the buns become fluffy and soft.
Step Six
Once cooked, remove the Himbabaos from the steamer and serve immediately. Enjoy your delicious homemade Shrimp and Scallion Himbabaos!
