Shrimp Banh Mi Recipes

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.

PRAWN BANH MI

Prawn Banh Mi image

A French-inspired Vietnamese sandwich.

Provided by J9

Categories World Cuisine Recipes Asian

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

1 large carrot, peeled and shredded
1 stalk celery, chopped
2 scallions (green onions), chopped
¼ cup rice vinegar
⅓ cup chopped fresh cilantro
3 tablespoons low-fat mayonnaise
3 tablespoons low-fat plain yogurt
1 tablespoon lime juice
⅛ teaspoon cayenne pepper
3 (12 inch) French baguettes, cut into halves
1 pound frozen cooked prawns, thawed and tails removed
18 thin slices cucumber, or more to taste

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

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