Steamed buns with spicy shrimps

Let the shrimp thaw and drain.

Slice the garlic. Clean the lime, grate the green skin and squeeze the fruit.

Cut the stalk of the pepper. Roll the pepper between your hands so that the seeds fall out. Cut the pepper into rings.

Put the shrimp, garlic, red pepper, rice oil, the lime zest and juice in a bowl and spoon. Leave to marinate for 15 minutes.

Meanwhile, mix the mayonnaise with the sriracha sauce.

For the buns mix the self-raising flour, salt, the baking powder and milk. Stir with a spoon into a coherent whole.

Remove the dough from the bowl and knead floured hands for 5 minutes. Divide into 12 equal balls.

Roll out a ball into an oval with a length of 12 cm and a width of 6 cm on a worktop covered with self-raising flour.

Brush thinly with sesame oil and double fold. Make the rest in this way.

Bring a layer of water of 4 cm to the boil and place the steam basket above it.

Cut pieces of baking paper of 12 x 6 cm.

Place 6 pieces on the bottom of the steam basket. Make sure that the entire bottom is not covered, so that the steam can pass through.

Place 6 buns in the basket and steam covered with a lid or aluminum foil in 10 minutes. Repeat with the rest.

Heat a wok without oil or butter and stir-fry the prawns with the marinade in 5 min. Until done. Scoop in a bowl.

Put the shrimps, watercress, sriracha mayonnaise and buns on the table and have everyone put together their own bun.