Prawn banh mi mini baguettes

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves
Serves 4

By Matt Tebbutt

Ingredients

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

To serve

  • 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
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