Prawn Banh Mi Recipe

Prawns: Peeled and deveined, these are the main protein in the dish.

Baguette: A crusty French bread that serves as the base for the sandwich.

Carrots: Julienne these for a crunchy texture.

Cucumber: Sliced to add freshness and crunch.

Cilantro: Chopped to add a fresh, citrusy flavor.

Mayonnaise: Forms the base of the tangy sauce.

Soy sauce: Adds a salty, umami flavor to the mayonnaise mixture.

Lime juice: Freshly squeezed to add acidity and brightness.

Sugar: Balances the flavors in the mayonnaise mixture.

Chili pepper: Sliced to add a bit of heat to the sandwich.

When preparing the prawns, ensure they are thoroughly peeled and deveined to avoid any gritty texture. For an extra burst of flavor, marinate the prawns in a mixture of soy sauce, lime juice, and a pinch of sugar for about 15 minutes before cooking. This will infuse the prawns with a tangy and slightly sweet taste, enhancing the overall flavor profile of your banh mi.

• prawns - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well and provides a similar texture.

• baguette - Substitute with ciabatta: Ciabatta has a similar crusty exterior and soft interior, making it a good alternative for sandwiches.

• julienned carrots - Substitute with daikon radish: Daikon radish offers a similar crunch and can be julienned to match the texture of carrots.

• sliced cucumber - Substitute with zucchini: Zucchini has a similar mild flavor and can be sliced thinly to mimic the texture of cucumber.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt offers a creamy texture and tangy flavor, making it a healthier alternative to mayonnaise.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor to lime juice.

• sugar - Substitute with honey: Honey adds sweetness and a slight floral note, making it a natural alternative to sugar.

• sliced chili pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar heat and can be easily adjusted to taste.

• For short-term storage, place any leftover prawns in an airtight container and refrigerate. They will stay fresh for up to 2 days.
• To keep the baguette from getting soggy, store it separately from the other ingredients. Wrap it in aluminum foil or place it in a bread bag.
• Store the julienned carrots, sliced cucumber, and chopped cilantro in separate airtight containers in the refrigerator. They will remain crisp and fresh for up to 3 days.
• The mayonnaise mixture can be stored in a small airtight container in the fridge for up to a week. Give it a quick stir before using it again.
• If you plan to freeze the prawns, lay them out on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
• To freeze the baguette, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before using.
• When ready to assemble, reheat the prawns in a skillet over medium heat until warmed through. Toast the baguette in the oven or on a skillet for a few minutes to regain its crispiness.
• Assemble the banh mi as per the original recipe instructions, layering the ingredients just before serving to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Wrap the baguette in aluminum foil to prevent it from drying out. Place it in the oven for about 10 minutes or until it's warmed through and slightly crispy on the outside.

• For the prawns, heat a skillet over medium heat. Add a small amount of olive oil or butter to the pan. Once hot, add the prawns and cook for 1-2 minutes on each side until they are heated through. Be careful not to overcook them.

• If you prefer using a microwave, place the prawns in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• For the vegetables like carrots and cucumber, it's best to keep them fresh and crunchy. If they have been stored in the fridge, you can refresh them by soaking in ice water for a few minutes before assembling your banh mi.

• Reassemble your banh mi by spreading the mayonnaise mixture on the warmed baguette, then layering the reheated prawns, fresh carrots, cucumber, cilantro, and chili pepper. Enjoy your revitalized prawn banh mi!

• Mixing bowl: Use this to combine the mayonnaise, soy sauce, lime juice, and sugar.

• Skillet: Heat this over medium heat to cook the prawns until they are pink and cooked through.

• Spatula: This will help you turn the prawns in the skillet to ensure they cook evenly on both sides.

• Knife: Use this to slice the baguette, cucumber, and chili pepper.

• Cutting board: This provides a safe surface for chopping and slicing the vegetables and baguette.

• Measuring cups: These are essential for accurately measuring the carrots, cucumber, cilantro, mayonnaise, and soy sauce.

• Measuring spoons: Use these to measure the lime juice and sugar precisely.

• Tongs: These can be used to handle the prawns while cooking and to place them on the baguette.

• Serving plate: Place the assembled banh mi on this for serving.

Prepare ingredients in advance: Chop carrots, slice cucumber, and chop cilantro ahead of time.

Use pre-cooked prawns: Save time by using pre-cooked prawns; just heat them briefly in the skillet.

Make the sauce ahead: Mix the mayonnaise, soy sauce, lime juice, and sugar earlier and store in the fridge.

Use a food processor: Quickly julienne carrots and slice cucumber with a food processor.

Pre-slice the baguette: Cut the baguette into pieces beforehand to save time during assembly.