Toasted Brioche Roll Filled with Tempura Shrimp, Dressed with Honey & Sesame Mayonnaise
Deep fried tiger shrimp coated in a sweet honey, chilly mayonnaise sauce, served in a fresh brioche bun.
Ingredients
Tempura Shrimp Bao
- 100 g tempura flour
- 50 g spakling water
- 3 g fine salt
- 10 g honey
- 5 peeled tiger shrimp
- 4 brioche buns
Honey & Sesame Mayonnaise
- 80 g mayonnaise
- 10 g honey
- 10 g sesame oil
- 5 g dark soy sauce
Instructions
- Mix tempura flour, salt, honey and water till smooth.
- Dip shrimps in batter and fry at 190°C for 2 minutes.
- Mix all ingredients for honey & sesame mayonnaise with a whisk.
- Cut tempura shrimp in half and fill buns followed by the mayonnaise.
