Receta 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.