Crispy Prawn Banh Mi
with Sesame Fries & Coriander
This Vietnamese staple is the ultimate flavour fusion, with Asian flavours packed into a crunchy French baguette. This one is packed with juicy prawns, fresh veggies, and a punch of coriander. The result is a perfect balance of savoury, sweet, tangy and crunchy - are your mouths watering yet? Dig in!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1
cucumber
1
carrot
½
fresh chilli (optional)
1 packet
sriracha
(Contains: Soy, May contain traces of allergens; )
1 packet
mayonnaise
(Contains: Eggs, Soy, May contain traces of allergens, Fish, Wheat, Traces of Cashew, Almond, Sesame; )
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 packet
garlic paste
(Contains: Soy, May contain traces of allergens, Traces of Cashew, Almond, Sesame, Eggs, Milk, Gluten, Fish, Traces of Brazil Nut, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut; )
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
cornflour
(Contains: May contain traces of allergens; )
2
brioche hotdog buns
(Contains: Eggs, Soy, Milk, Gluten, May contain traces of allergens, Traces of Cashew, Almond, Sesame, Traces of Brazil Nut, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Walnut, Traces of Pine Nut, Sulphites, Peanuts; )
1 packet
coriander
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into sticks. • Using a vegetable peeler, peel carrot into ribbons. • Thinly slice fresh chilli (if using). • In a small bowl, combine sriracha and mayonnaise. Set aside. • In a medium bowl, combine peeled prawns, garlic paste, sweet soy seasoning and a generous pinch of pepper.
• In a second medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid, then add enough water to just cover carrot. Set aside.
• To the bowl of prawns, add cornflour and toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, dust off any excess cornflour from prawns and cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer to a paper towel-lined plate.
• Slice brioche hotdog buns in half lengthways. Toast or grill buns to your liking. • Drain pickled carrot.
• Spread sriracha mayonnaise over base of brioche buns. Assemble banh mi with some cucumber, pickled carrot, prawns, coriander and chilli. • Divide crispy prawn banh mi between plates. • Serve with sesame fries and garlic aioli. Enjoy!
