Crispy Lobster Bao Bun Recipe
chili crisp, pineapple chow-chow, sambal aïoli*
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Ingredients
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Bao Buns
Crispy Lobster
Pineapple Chow-Chow
Sambal Aïoli
Chili Crisp
Method
Bao Buns
- 1
Prepare the Dough
In a bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5 minutes until frothy. In another bowl, mix flour, baking powder, and salt. Add the yeast mixture, milk, and vegetable oil. Knead until smooth. Cover and let rise for 1 hour.
- 2
Shape the Buns
After the dough has risen, punch it down and divide into small balls. Flatten each ball and fold it to form the bun shape. Place on parchment paper and let them rise for another 30 minutes.
- 3
Steam the Buns
Prepare a steamer and steam the buns for 10-12 minutes until fluffy. Keep warm.
Crispy Lobster
- 4
Prepare the Lobster
Boil the lobster tails for about 5-7 minutes until cooked. Remove meat and chop into bite-sized pieces.
- 5
Coat and Fry the Lobster
In a bowl, mix cornstarch, salt, and black pepper. Dip lobster pieces into beaten egg and then coat with cornstarch mixture. Heat vegetable oil in a pan over medium-high heat and fry the lobster until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Pineapple Chow-Chow
- 6
Sambal Aïoli
- 7
Prepare the Aïoli
In a bowl, mix mayonnaise, sambal oelek, minced garlic, lime juice, and salt. Adjust seasoning to taste.
Chili Crisp
- 8
Prepare the Chili Crisp
In a small bowl, combine chili oil, fried garlic, fried shallots, and sesame seeds. Mix well and set aside.
Assembly
- 9
Assemble the Bao
Take a steamed bao bun, fill it with crispy lobster, top with pineapple chow-chow, drizzle sambal aïoli, and finish with chili crisp. Serve immediately.
