30 mins to 1 hour
less than 10 mins
For the pickles
- 125ml/4fl oz rice vinegar
- 125g/4½oz caster sugar
- 4 carrots, peeled and cut into ribbons using a peeler
- ½ cucumber, cut into ribbons using a peeler
For the nuoc cham
- 1 bunch fresh coriander, finely chopped
- 1 bunch fresh mint, finely chopped
- 125ml/4fl oz extra-virgin olive oil
- 1 tsp finely grated lime zest, plus 5 tbsp juice
- 1 banana shallot, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fish sauce
- 1½ tsp sambal oelek (Indonesian chilli paste)
- 1 tsp caster sugar
For the sriracha mayonnaise
- 125g/4oz mayonnaise
- 1½ tbsp sriracha
For the mango
- 1 mango, peeled and sliced
- 1 lime, finely grated zest and juice
- salt and freshly ground black pepper
- 24 raw prawns, shelled and deveined
- 2 tbsp extra-virgin olive oil
- 12 mini baguette rolls, or 12 x 7.5cm/3in pieces of baguette, split and toasted
- 2 tbsp coriander sprigs, to garnish
To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers.
To make the nuoc cham, put all the ingredients in a bowl and mix well.
To make the sriracha mayonnaise, mix together the mayonnaise and sriracha.
To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste.
To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through.
Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango.