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Prawn cocktail banh mi recipe
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Prep Time:
30 minutes
30 minutes
Cook Time:
Total Time:
30 minutes
30 minutes
"Create delicious rolls using tangy cucumber for a refreshing burst of flavor and crunch, perfect for utilizing leftover turkey, pork, or chicken."
Ingredients:
- 4 long crusty bread rolls
- 500.00 ml finely shredded iceberg lettuce
- 20 cooked medium prawns, peeled, deveined
- Fresh coriander sprigs, to serve
- 1 long fresh red chilli, thinly sliced, to serve
- 1 Lebanese cucumber, thinly sliced
- 40.00 ml rice wine vinegar
- 9.00 gm white sugar
- 1.20 gm sea salt
- 125g (1/2 cup) Kewpie or whole-egg mayonnaise (see notes)
- 41.60 gm tomato sauce
- 20.00 ml sriracha chilli sauce (see tips)
- 6.10 gm Worcestershire sauce
- 42.00 gm fresh lime juice
Instructions:
- In a large bowl, toss cucumber slices with vinegar, sugar, and salt until well coated. Let sit for 15 minutes to enhance the flavors before serving.
- Combine all cocktail sauce ingredients in a bowl and mix thoroughly.
- Before assembling, gently squeeze out and discard the excess liquid from the pickled cucumber. Split the bread rolls lengthwise without cutting all the way through. Generously spread spicy cocktail sauce on both sides of the bread. Add iceberg lettuce and cucumber on top. Divide prawns among the rolls, drizzle with more cocktail sauce, and finish with coriander sprigs and chili.