Rabbit Bao Bun

Ingredients for 2 servings:

• 400 g rabbit fillet(s)
• 1 large organic lemon(s), juice and grated zest
• 1 garlic clove(s)
• salt and pepper
• 250 g extra virgin olive oil
• 250 g wheat flour
• 10 g fresh yeast
• 10 g sugar
• 20 g butter
• 120 ml water, lukewarm
• 25 ml coconut milk
• 10 g vegetable oil, neutral
• 2 pinches of salt
• 100 g plum(s)
• 50 g gelling sugar
• ½ tsp cinnamon powder
• lemon zest
• 50 g scallop(s), dried (Asian market or internet)
• 50 g dried shrimp (Asian market or internet)
• 75 g garlic
• 100 g ginger root
• 100 g shallot(s)
• 100 g Serrano ham
• 1 tbsp sugar
• ½ tsp salt
• 1 tbsp chili flakes
• 1 pinch(s) of pepper
• 1 tsp rice wine

Instructions

Working hours approx. 1 day 21 hours; Cooking/baking time approx. 1 day 1 hour; Total time approx. 2 days 22 hours

Finely grate the lemon zest and set aside. Then juice the lemon. Marinate the rabbit fillets with the lemon juice, a little garlic, salt, pepper, and olive oil. Heat a griddle pan over high heat and grill the rabbit fillets for two minutes on each side. For the bao buns, combine the flour, yeast, sugar, butter, lukewarm water, coconut milk, neutral oil, and salt into an elastic dough. Cover the dough and let stand in a warm place until it has doubled in size. Roll out the dough, cut out circles, and fold them into ovals. Steam the dough pieces for 10 to 15 minutes. For the plum sauce, puree the pitted plums and cook with the gelling sugar and grated lemon zest until thickened. Add the cinnamon powder and remove from the heat. For the XO sauce, soak the dried scallops and shrimp. Peel the garlic, chop it along with the ginger, shallots, and Serrano ham, and sauté everything together. Add the soaked seafood, sugar, salt, and chili flakes and simmer over low heat. Then add the rice wine and reduce the sauce. To serve, arrange the various ingredients in the bao bun and finish with a little XO sauce. Per serving: approximately 525 kcal.