PRAWN BANH MI
A French-inspired Vietnamese sandwich.
Provided by J9
Categories World Cuisine Recipes Asian
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
- Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
- Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
- Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 60.9 g, Cholesterol 148 mg, Fat 3.3 g, Fiber 3.3 g, Protein 28.2 g, SaturatedFat 0.8 g, Sodium 885.7 mg, Sugar 6.4 g
SHRIMP BANH MI (VIETNAMESE SHRIMP SANDWICH)
Make and share this Shrimp Banh Mi (Vietnamese Shrimp Sandwich) recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 23
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
Banh mi is a spicy Vietnamese sandwich that's packed with hot, sour and fresh flavours. This version has prawns, sriracha mayo and pickles.
Provided by Matt Tebbutt
Categories Main course
Yield Serves 4
Number Of Ingredients 22
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
Make and share this Shrimp Banh Mi recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 6 sandwiches
Number Of Ingredients 12
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.
Nutrition Facts : Calories 715.2, Fat 7.8, SaturatedFat 1.7, Cholesterol 147.6, Sodium 1622.4, Carbohydrate 121.9, Fiber 7.5, Sugar 3, Protein 36.5
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- Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
- Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add 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. Cut each baguette into two 6-inch sandwiches.
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