NOS RECETTES
Bao Style Juicy Jumbos
OUR RECIPES
Bao Style Juicy Jumbos
6 Hot dog buns
2 tsp Sesame seeds, toasted
½ sheet Nori, shredded
2 tbsp Coriander, finely sliced
Pickling Liquid:
½ cup (125 mL) White wine vinegar
⅓ cup (80 mL) Water
¼ cup Sugar
¾ tsp Kosher salt
½ cup Red onion finely sliced
½ cup Carrot, peeled and cut into matchsticks
Aioli:
½ cup Mayonnaise
1 tbsp Ginger, finely grated
2 tsp Siracha
1 tsp (5 mL) Toasted sesame oil
1 clove Garlic, finely grated
1 tbsp (15 mL) Lime juice
½ tsp Kosher salt
In a small pot, bring all the ingredients of the pickling liquid to a boil to dissolve the sugar and salt. Place carrots and red onion in heatproof jars, pour half of the brine over each vegetable and allow to cool.
In a small bowl add all the ingredients for the aioli and whisk to combine.
Mix the sesame seeds and nori together.
Cook Juicy Jumbos® Wieners as per package instructions.
For assembly, drain carrots and red onions from the brine and mix together with the coriander. Place Schneiders® Juicy Jumbos® Wieners in buns, add the pickled mixture, aioli and top with a generous sprinkle of the nori mixture.
Notes:
Add a few slices of fresh red chili for an added kick of heat. The pickled vegetables can be made a couple days ahead of time and kept in an airtight jar in the fridge.
