Shrimp chiliman

Place chili sauce (see separate recipe. No head shrimp is allowed) in an oiled wok and heat it. Once the water has started to melt, add water-soluble potato starch to thicken it.

Once it's thickened, remove from the heat and put it in a batter to remove the heat. Once the heat has subsided, place in the fridge and let it cool for about an hour.

Cut the shrimp into bite-sized pieces and thoroughly water them with kitchen paper. Put it in a bowl with [2] and mix.

We use the basic Chinese bun dough that we have prepared. Spread the dough into a stick shape and cut it with a knife to make each 30g.

Wrap 20g of the medium paste in the same way as a meat bun.
Arrange on a steamer lined with a cooking sheet with the joints facing up, and allow secondary fermentation at room temperature.
The guideline for fermentation is to make the dough grow a little larger, but if you are in a hurry, you should use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.
After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 8-10 minutes.

Add chili sauce to finish if you like and finish.