Lemongrass Shrimp Banh Mi

Lemongrass Shrimp Banh Mi

Ingredients

1 lb Shrimps, shelled and tail-off
2 Stalks Lemongrass, finely chopped

2 Cloves Garlic, finely chopped

2 Tbsp Fish Sauce
1 Tbsp Sugar
2 tsp Chili Flakes
¼ tsp Sea Salt

3 to 4 Tbsp Peanut Oil

4 (About 6-inches) Vietnamese-Style Baguette
Cilantro
Green Chilies, sliced
Mayonnaise

Asian Coleslaw {recipe as follow}

Method

Lemongrass Shrimp: Mix the lemongrass, garlic, fish sauce, sugar, chili flakes, salt, and 3 tablespoons of peanut oil in a small bowl. Pour the mixture into the shrimp and marinate for about 20 minutes. When ready to serve, heat a large cast-iron pan over high heat and add 1 Tbsp of peanut oil. Add the shrimp and fry both side until fully cooked. Remove from the heat and set aside

Banh Mi/Sandwich: Lightly toast the baguette and spread some mayonnaise, and fill with shrimps, coleslaw, cilantro, and green chilies. Serve immediately.


Asian Coleslaw

Ingredients

454g/16oz/1 lb Mix Slaw (green & red cabbage, carrot)

4 Tbsp Finely Diced Red Onion
2 Cloves Garlic, finely chopped
3 Bird’s Eye Chilies, chopped

4 Tbsp Rice Wine Vinegar
4 Tbsp Sugar

5 Tbsp Fish Sauce
¼ tsp Sea Salt, or to taste

Method

Heat the vinegar and sugar in a small pan and bring to a boil. Simmer until the sugar has melted and then remove from the heat. Pour the syrup over the slaw and season well with salt. Toss everything together, and chilled before serving.