Aussie Tiger Prawn Banh Mi with Pickled Veggies

METHOD

Step 1

Pickle the vegetables by combining the rice vinegar, sugar, salt and water in a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves. Remove from heat and cool slightly.

Step 2

Place the julienned carrot and daikon in a bowl or container. Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged.

Step 3

Allow to pickle for at least 20 minutes (or refrigerate for up to 48 hours for a deeper flavour)

Step 4

Prepare your prawns by peeling and deveining them. Coat in your favourite sauce or keep fresh. See the step-by-step guide to peeling prawns below or check out the instructional video here.

• Hold prawn and twice off the head (body in one hand, head in the other).
• Hold the body, peel under and away (grasp as many legs as you can between thumb and index finger).

Step 5

Lightly toast the baguettes or Vietnamese rolls until warm and crisp on the outside but still soft inside. Slide open without cutting all the way through and add butter to both sides.

Step 6

Spread a generous amount of pâté and then mayonnaise (or sriracha mayo) inside each roll.

Step 7

Layer with sliced cucumber and add a generous handful of drained picked vegetables.

Step 8

Top with warm prawn and finish with fresh coriander, mint, sliced chilli and a sprinkle of lightly crushed prawn crackers for crunch.

INGREDIENTS

Pickled Veggies: 

• 1 carrot – julienned 
• 1 daikon – julienned 
• ½ cup rice vinegar 
• ¼ cup sugar 
• ½ tsp salt 
• ½ cup water 

Prawns: 

• 475g Tassal Aussie Tiger Prawns – peeled & deveined 
• 1 tbsp soy sauce 
• 1 tsp sesame oil 
• 1 tsp honey 
• 1 tsp finely grated ginger 

Roll Assembly: 

• 4 soft baguettes or Vietnamese rolls 
• ½ cucumber – thinly sliced 
• Fresh coriander & mint leaves 
• 1–2 red chillies, thinly sliced (optional) 
• 2 tbsp mayonnaise or Sriracha mayo 
• 1 cup prawn crackers, lightly crushed 
• 250g chicken liver pate
• Butter (as preferred)