Japanese Cooking

Prawn and squid ink baos

Cava de Guarda Superior Gran Reserva Siviendo.png

This Cava is the ultimate in complexity. With great aromatic intensity, Cava Gran Reserva stands out for having its own personality and complex aroma, thanks to more than 30 months aging in bottle.

1 Hour

Difficulty

2 people

Seafood

BAOS GOURMET, Baos with squid ink, prawns and wasabi mayonnaise And what better than accompanying them with a few bubbly glass of Cava de Guarda Superior Gran Reserva? 🥂

We sparkle up every meal with D.O. Cava by enjoying the different types of Cava, ideal for pairing any of our recipes. You don't need a celebration to uncork a bottle of Cava, here are the ingredients for these gourmet Baos.

Ingredients

Baos

130 g wheat flour

10 g fresh yeast

2 g baking powder

5 g coconut sugar

1 g salt

25 ml water

45 ml whole milk

15 ml sunflower oil

4 ml squid ink

For the filling:

80 g salt

6 prawns

25 ml soy sauce

2 tbsp mayonnaise

1 tsp wasabi

Roasted sesame seeds

Fresh coriander, chopped

Fresh chives, chopped

Instructions

Preparing the bao In a bowl mix the flour with the baking powder, coconut sugar and salt. Then, in another bowl, combine the milk with the water, sunflower oil, squid ink and fresh yeast.

Once everything is mixed well, slowly add the liquid to the bowl of dry ingredients. Knead well until you get a homogeneous dough. Leave the dough to rest for 30 minutes.

Place the dough on baking paper, divide into four equal parts, and shape into balls. Cover with a damp cloth for about 10 minutes.

Then, roll the dough balls into an oval shape using a rolling pin, and fold each bao in half, placing some baking paper in the middle to prevent it from sticking. Cover with a damp cloth and leave for a further 30 minutes.

Cook the baos in a bamboo steamer (put baking paper in the base of the steamer to prevent them from sticking) for about 10 minutes.

Preparing the filling Put 1 litre of water and 50 grams of salt in a pan, and bring to the boil. Meanwhile, prepare a bowl with another litre of water, 30 grams of salt and 4 ice cubes.

When the water is boiling, add the prawns and turn off the heat. Cover the pan and leave the prawns for two and a half minutes.

Take the prawns out and put them in the bowl of cold water for 5 minutes.

Peel the prawns. Heat some oil in a frying pan and warm them on both sides.

Add the soy sauce, stirring carefully so as not to break up the prawns, until the sauce is reduced.

In a bowl, mix 3 tablespoons of mayonnaise and a teaspoon of wasabi.

To serve, take a bao and in the middle put a small dollop of wasabi mayonnaise, 1 or 2 prawns (depending on the size), and sprinkle some roasted sesame seeds and chopped coriander on top.

Finally, garnish the dish with some chopped chives.

@ConCucharaYTenedor

ConCucharaYTenedor, is a gastronomy blog created by Rosa Maria and Txell, a mother and daughter team who share the same love of cooking. Both are passionate about experimenting with tastes, textures and colours to create extraordinary dishes.

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