|Chili Shrimp and Cilantro Bun|
|Chow Fun in the Works :)|
The sauce used to flavor the vegetables was a mixture of black bean paste, chili paste, fish sauce, oyster sauce, garlic and ginger.
The finished plate was garnished with bean sprouts, dry roasted nuts and green onion.
For the appetizer pictured at top (shrimp bun) I bought frozen buns at the Shuang Hur market on Nicollet, and created a shrimp "ceviche" to pocket inside. "Ceviche" came about with diced cooked shrimp, hoisin, rice vinegar, garlic, ginger and cilantro. Delicious!