Recipe Cuisine: Thai
Theme: Fast & Fab
Thai Style Tamarind And Chilli Prawn Banh Mi
By: Nicole H
Ingredients
- AJAAD PICKLE:
- 1/3 cup rice wine vinegar
- 1/4 cup sugar
- 1/2 tsp fish sauce
- 2 Tbls water
- 1 cucumber, julienned
- 1 red chilli, sliced thin
- 1 green chilli, sliced thin
- 1 red shallot, sliced thin
- SAUCE:
- 1 Tbls palm sugar, shaved
- 2 Tbls fish sauce
- 2 Tbls lime juice
- 2 Tbls tamarind paste
- 1 Tbls chilli garlic sauce
- BANH MI:
- 3 banh mi rolls
- 1 cup wombok cabbage, shredded
- 1 stalk lemongrass, peeled, bruised, finely chopped
- 3 kaffir lime leaves, finely chopped
- 1/2 cup mint leaves, chopped
- 1/2 cup thai basil leaves, chopped
- 2 scallions, sliced thin
- 2 red chillis, sliced thin
- 300g raw prawns, peeled, deveined
- 1 Tbls neutral oil.
- toasted peanuts
Product used in recipe
- SQUID BRAND - PREMIUM FISH SAUCE
Method
- Pre-heat grill to medium
- AJAAD PICKLE:
- In a small bowl or jug whisk together the vinegar, sugar, fish sauce and water until sugar is dissolved. Add the cucumber, red and green chilli and the shallot, set aside.
- SAUCE:
- Mix the palm sugar, fish sauce, chilli garlic sauce, tamarind paste and lime juice together well and set aside.
- Heat a wok or pan to medium high heat, add the oil and the prawns and fry until they start to change colour, turn the prawns and add the sauce, continue to fry until the sauce is hot and the prawns are cooked through. Remove from heat.
- BANH MI:
- Cut the banh mi rolls lengthways down the middle, don't cut all the way through. Open them up and lightly toast under the grill.
- Mix the kaffir lime leaves, Thai basil, mint and lemongrass through the shredded cabbage. Place a small handful of the cabbage mix on the bottom of each roll. Top with a layer of pickles and a layer of prawns. Drizzle over some extra sauce. Scatter some peanuts, extra chilli slices and scallions and serve.
- NOTE: cooking time will depend on the size of your prawns, around 3-5 minutes is usually sufficient. When the prawns are opaque they are cooked through.
