Shrimp chiliman

Put the chili sauce (see separate recipe; you don't need to add head-on shrimp) into a wok with oil and heat. Once the water has evaporated, add the water-dissolved potato starch to thicken

Once it thickens, remove from the heat and transfer to a tray to cool. Once cooled, place in the refrigerator and chill for about an hour

Cut the shrimp into bite-sized pieces and drain thoroughly with kitchen paper. Add to 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 each 20g of filling from [3] in the same way as you would a meat bun.
Place the pieces with the seam facing up on a steamer lined with parchment paper and let them rise for the second time at room temperature.
The dough is ready to rise when it has expanded in size, but if you are in a hurry, you can use the rise function on your oven or place it on top of a pot of hot water at about 40°C.
After the second rise, place it in a steamer with steam rising from it, cover, and heat over medium heat. Steam for about 8 to 10 minutes.

Finish with chili sauce to taste