准备

• Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.
• Preprare the parchment packets. Cut four 15×24-inch sheets of parchment. Fold each sheet in half, forming a 15×12-inch rectangle. With a pencil, draw a half-heart on each, centering it on the folded edge. Cut out the hearts. (This shape is easier to seal than a rectangle.)
• In a small bowl, stir the soy sauce, vinegar, hoisin sauce, lime juice, hot chili oil, and honey. In a medium bowl, combine the shrimp, ginger, and garlic. Pour about half of the soy mixture over the shrimp and toss to coat. In another medium bowl, combine the bok choy, scallions, and cilantro. Add the remaining soy mixture to the bowl and toss to coat.
• 展开羊皮纸，并放在工作表面上。用油刷每个内部，留下3英寸的边框。将Bok Choy分配在床单之间，将其排列在一侧。倒在碗中剩下的任何液体上。用橡胶刮刀将虾放在Bok Choy上，以刮擦上面的任何调味料。将羊皮纸的另一侧折叠在虾上，并将边缘排成一列。
• Starting at the top of the heart, fold over about 1/2 inch of the edge, pressing down to make a crisp crease.
• 继续在数据包的边缘上工作，使重叠的褶皱（如褶皱）始终牢固地按住边缘，以使褶皱保持。扭曲心脏的尖端完成。如有必要，将第二倍折叠到任何地方都不会紧密密封的地方。
• Transfer the packets to two large, rimmed baking sheets and bake for 8 minutes. Rotate and swap the baking sheets’ positions and continue to bake until the packets are puffed and fragrant, about 7 minutes more. Serve immediately.

Serve with soba noodles or steamed rice.