Lemongrass Shrimp Banh Mi

Lemongrass Shrimp Banh Mi

The other day I had the craving for a delicious Banh Mi sandwich.  I can’t tolerate a lot of meat, and I just don’t like tofu, so I decided to see if there was a recipe involving seafood.  On a website called Sea salt with food, I found just the ticket for a simple recipe.

http://www.seasaltwithfood.com/2013/04/lemongrass-shrimp-banh-mi.html

I changed a few minor details, out of convenience for what I had on hand.  I think my version was very tasty.

Lemongrass Shrimp Banh Mi

From Nom Nom Bombshells | Main Dishes | Vietnamese

00:50
00:40
00:10

5 servings

Ingredients

  • 1 lb. Shrimp, peeled and deveined
  • 2 Stalks Lemongrass
  • 2 cloves garlic
  • 2 T fish sauce
  • 1 T Sriracha
  • 1 T Sugar
  • ¼ tsp Sea Salt
  • 3 to 4 Tbsp Peanut Oil
  • 5 (About 6inches) Baguettes
  • Maggie Sauce (or soy if you cant find it)
  • Cilantro
  • Mayonnaise
  • Asian Coleslaw {recipe as follow}
  • For Coleslaw
  • 1/2 lb julienne carrots
  • 1/2 lb julienne cucumbers
  • 4 Tbsp Finely Diced Onion
  • 2 Cloves Garlic, finely chopped
  • 1 T Sriracha
  • 4 Tbsp Rice Wine Vinegar
  • 4 Tbsp Sugar
  • 5 Tbsp Fish Sauce
  • ¼ tsp Sea Salt, or to taste

Directions

  1. Put the shrimp in a large ziploc bag.
  2. Chop up your lemongrass, garlic and onion and put them in the bag.
  3. Combine the fish sauce, sriracha, sugar, sea salt and 2 T peanut oil and pour over the shrimp.
  4. Massage to combine the ingredients.
  5. Let those sit for about 30 minutes.
  6. When you are ready to cook it, all you need to do is toss the extra T of peanut oil in a skillet, or grill pan, set to medium high and cook until they are brown (3-5 minutes).
  7. Prepare your coleslaw by putting your carrots, onion, cucumbers and sriracha in a bowl.
  8. Put the vinegar and sugar in a small sauce pan and bring to a boil.
  9. Stir until the sugar dissolves then pour over the veggies.
  10. Set aside and allow to cool, then refrigerate until ready to use.
  11. Add salt to taste.
  12. Assemble: Slice your baguettes open like you would for a sub, then pull out a little bit of the insides of the bread, to make a nice pit for the meat.
  13. Put your shrimp on the bread, top with the veggies.
  14. Spread your mayo on the top half of the bread then sprinkle some Maggie sauce (or soy if you can’t find it) on top of the mayo.
  15. Enjoy!!!

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This is about the size I diced up my lemongrass, garlic and onion.  I tried to make them all the same size.  When you cook it, the pieces get nice and toasted and the flavor is just beautiful!

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I had a little bit of extra time, so I think I marinated my shrimp for about 40 minutes.  That gave the veggies extra time to cool down.

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I just love the colors and the textures combined.  I used the Harris Teeter club rolls that you take and bake yourself.  They were nice and chewy on the inside and crispy on the outside.  Perfect for this purpose.

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The cilantro adds just that extra little something that ties all the flavors together. But if you aren’t a fan of cilantro, you can certainly leave it off.  I left it off of my dinner companion’s sandwich and he still seemed to really enjoy it!

 

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