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 20g of the filling from step [3] in the same way as you would for a meat bun.
Place the buns seam-side up on a baking sheet lined with parchment paper and let them rise for the second time at room temperature.
The dough should be about twice its original size when it's risen, but if you're in a hurry, you can use the proofing function of your oven or place it on top of a pot of water at about 40°C.
After the second rise, place the buns in a steamer with steam rising, cover with a lid, and heat over medium heat. Steam for about 8-10 minutes.

Finish with chili sauce to taste