Prawn Banh Mi Recipes

SHRIMP BANH MI (VIETNAMESE SHRIMP SANDWICH)

Steps:

• For the Pickled Vegetables: Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the carrots and daikon radish in a container and pour the liquid over. Let pickle for one hour. Can be stored in the fridge for up to a week.
• For the Shrimp: Heat the sugar and water in a pan on medium high heat until the sugar caramelizes and turns dark brown. Carefully (it will splatter) add the water and fish sauce and stir over low heat until the caramel dissolves. Remove from heat and set aside.
• Heat oil in a pan over medium heat. Add shallot and garlic and sauté for 3-5 minutes until soft. Add shrimp, caramel sauce, fish sauce, and pepper and cook until shrimp is pink all over about 3-4 minutes. Let cool.
• Cut baguette into four pieces and slice in half. Mix mayonnaise, soy sauce together in a bowl and spread on bread. Divide shrimp among 4 sandwiches. Divide and place the remaining ingredients on each sandwich.

PRAWN BANH MI

Steps:

• To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers.
• To make the nuoc cham, put all the ingredients in a bowl and mix well.
• To make the sriracha mayonnaise, mix together the mayonnaise and sriracha.
• To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste.
• To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2-3 minutes on each side, or until cooked through.
• Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango.

SHRIMP BANH MI

Steps:

• Place carrot and vinegar in a small bowl, stir to combine; let marinate while working on the rest of the ingredients.
• Add cilantro, mayonnaise, yogurt, fish sauce, lime juice, and cayenne to a bowl; stir to combine.
• Spread 2 teaspoons of this sauce on the bottom half of each baguette; add the shrimp to the remaining sauce; toss to coat.
• Using a slotted spoon, divide carrot among the baguettes (discard vinegar).
• Top with shrimp, cucumber, and scallions; sprinkle with salt and pepper, if desired; cover with top half of baguette.
• Cut each baguette into two 6-inch sandwiches.