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Fried Shrimp Banh Mi (Vietnamese Sandwich)


Fried Shrimp Banh Mi (Vietnamese Sandwich): 

1/3 cup flour
1/2 scant tsp. salt
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1/2 cup mayonnaise
2 tsp. agave nectar
1 tsp. sriracha hot chili sauce (optional, for heat)
2 cups canola oil
1 lb. small (60/80 count) peeled and deveined shrimp
4 sub rolls
1/2 cup pickled carrots and daikon (recipe to follow in next post)
1/2 small cucumber, cut into 4 thin wedges
12 sprigs of cilantro


In a bowl, blend flour, salt, ginger powder, and garlic powder. Set aside. In a separate bowl, combine mayonnaise, agave nectar, and sriracha (optional). Blend well. Set aside.

Add oil to a medium heavy bottom pan and preheat to 360 degrees F. Pat shrimp dry with paper towels. Place in a medium bowl. Add flour mixture and thoroughly coat shrimp. Scoop up half of the shrimp using a fine mesh strainer or a large slotted spoon. Shake off excess flour. Place in hot oil and fry for 1 1/2 to 2 minutes or until shrimp is opaque throughout. Stir shrimp a couple of times during cooking to ensure even cooking. Place on paper towels to drain oil. Repeat cooking the remaining shrimp.

Toast sub rolls for a minute or two to crisp up the crust. Split open one side using a serrated knife. To assemble sandwiches: spread on a little mound of mayonnaise mixture, add some shrimp, add pickled carrots and daikon, followed by one cucumber wedge, then add 4 cilantro sprigs. Repeat assembling the remaining sandwiches. Makes 4 servings.


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