Shrimp Banh Mi
French colonial rule in Vietnam influenced the country's cooking profoundly, as here with this street-food sandwich (bahn mi), usually served on a baguette. The spicy mayo melange really adds tartness and spice.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
6 sandwiches
Ingredients
-
1 large carrot, peeled and shredded
-
2 tablespoons rice vinegar
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1/3 cup chopped fresh cilantro
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2 1/2 tablespoons reduced-fat mayonnaise
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2 1/2 tablespoons low-fat plain yogurt
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3/4 teaspoon fish sauce, (see Ingredient note)
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1 tablespoon lime juice
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1/4 teaspoon cayenne pepper
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3 12-inch baguettes, halved lengthwise
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1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed (see Tip)
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18 thin slices cucumber
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3 scallions, thinly sliced lengthwise and cut into 2-inch pieces
Directions
1
Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
2
Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.
Tips:
Ingredient Note: Fish sauce: A pungent Southeast Asian sauce made from salted, fermented fish. Found in the Asian section of large supermarkets and in Asian specialty markets.
Tip: To defrost frozen shrimp, place in a colander under cold running water until thawed.
Nutrition Facts
Calories 247, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 153 mg, Sodium 504 mg, Carbohydrate 30 g, Fiber 5 g, Protein 24 g, Potassium 993 mg. Daily Values: Vitamin A 50%, Vitamin C 25%. Exchanges: Starch 2,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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