Shrimp Banh Mi Sliders Servings 12 Recipes

BANG BANG SHRIMP CAKE SLIDERS

Bang Bang Shrimp Cake Sliders image

My family loves these shrimp sliders. The bang bang slaw dressing and shrimp cake patties can be made ahead. When ready to serve, toss the cabbage slaw and sear the shrimp cakes, then assemble and enjoy. -Kim Banick, Salem Oregon

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 12 sliders.

Number Of Ingredients 14

Ingredients

1 pound uncooked shrimp (41-50 per pound), peeled and deveined
1 large egg, lightly beaten
1/2 cup finely chopped sweet red pepper
6 green onions, chopped and divided
1 tablespoon minced fresh gingerroot
1/4 teaspoon salt
1 cup panko bread crumbs
1/4 cup mayonnaise
1 tablespoon Sriracha chili sauce
1 tablespoon sweet chili sauce
5 cups shredded Chinese or napa cabbage
12 mini buns or dinner rolls
3 tablespoons canola oil
Additional Sriracha chili sauce, optional

Steps:

Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes., Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.

Nutrition Facts : Calories 210 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 321mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 11g protein.

SHRIMP BANH MI (VIETNAMESE SHRIMP SANDWICH)

Shrimp Banh Mi (Vietnamese Shrimp Sandwich) image

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

Ingredients

1/2 cup warm water
2 tablespoons distilled white vinegar
1 tablespoon sugar
1 teaspoon salt
1/4 lb carrot (grated through a medium fine grater)
1/4 lb daikon radish (grated through a medium fine grater)
2 tablespoons sugar
2 tablespoons water
1 tablespoon fish sauce
1 tablespoon oil
1 shallot, finely diced
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
1 tablespoon fish sauce
1/2 teaspoon black pepper
1 baguette (French bread loaf)
4 tablespoons mayonnaise
1 teaspoon soy sauce
1 lb large shrimp, cooked (see recipe above)
1/2 cup pickled carrots and daikon radish (see recipe above)
1/2 cup thinly sliced cucumber
1 bunch cilantro
1 jalapeno pepper, seeds removed and sliced

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.

BANH MI SLIDERS

Banh Mi Sliders image

Vietnamese-inspired pork and beef banh mi sliders. Spread with Sriracha-cilantro aioli and top with daikon cucumber relish and pickled carrots.

Provided by Bryan Buerkle

Categories Everyday Cooking More Meal Ideas Recipes Mini Foods Main Dishes Slider Recipes

Time 25m

Yield 5

Number Of Ingredients 13

Ingredients

½ pound ground beef
½ pound ground pork
½ cup rolled oats
1 slice bread, shredded
1 large egg
¼ small onion, diced
1 stalk green onion, sliced
3 tablespoons dry onion soup mix
2 tablespoons chopped fresh basil
1 tablespoon soy sauce
1 tablespoon minced fresh ginger root
½ tablespoon sesame oil
1 (15 ounce) package slider-size burger buns

Steps:

Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.
Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.
While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.
Add patties to toasted buns and serve.

Nutrition Facts : Calories 538.8 calories, Carbohydrate 570 g, Cholesterol 94.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 25.9 g, SaturatedFat 5.2 g, Sodium 461.5 mg, Sugar 0.8 g

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