Shrimp Banh Mi Sliders Servings 12 Recipes

PRAWN BANH MI

Steps:

• Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
• Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
• Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
• Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

BANH MI SLIDERS

Steps:

• Gently mix beef, pork, oats, bread, egg, onion, green onion, soup mix, basil, soy sauce, ginger, and sesame oil together. Form 10 slider-sized patties.
• Heat a frying pan over medium-high heat. Add patties and pan-fry until meat is browned and no longer pink in the centers, flipping as needed, 5 to 7 minutes.
• While patties fry, toast slider buns in a toaster until lightly browned, 30 seconds to 1 minute each.
• Add patties to toasted buns and serve.

SHRIMP BANH MI

Steps:

• Place carrot and vinegar in a small bowl, stir to combine; let marinate while working on the rest of the ingredients.
• Add cilantro, mayonnaise, yogurt, fish sauce, lime juice, and cayenne to a bowl; stir to combine.
• Spread 2 teaspoons of this sauce on the bottom half of each baguette; add the 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; sprinkle with salt and pepper, if desired; cover with top half of baguette.
• Cut each baguette into two 6-inch sandwiches.

SHRIMP BANH MI (VIETNAMESE SHRIMP SANDWICH)

Steps:

• For the Pickled Vegetables: Mix the water, vinegar, sugar and salt until the sugar and salt dissolves. Place the carrots and daikon radish in a container and pour the liquid over. Let pickle for one hour. Can be stored in the fridge for up to a week.
• For the Shrimp: Heat the sugar and water in a pan on medium high heat until the sugar caramelizes and turns dark brown. Carefully (it will splatter) add the water and fish sauce and stir over low heat until the caramel dissolves. Remove from heat and set aside.
• Heat oil in a pan over medium heat. Add shallot and garlic and sauté for 3-5 minutes until soft. Add shrimp, caramel sauce, fish sauce, and pepper and cook until shrimp is pink all over about 3-4 minutes. Let cool.
• Cut baguette into four pieces and slice in half. Mix mayonnaise, soy sauce together in a bowl and spread on bread. Divide shrimp among 4 sandwiches. Divide and place the remaining ingredients on each sandwich.

BANG BANG SHRIMP CAKE SLIDERS

Steps:

• Place shrimp in a food processor; pulse until chopped. In a large bowl, combine the egg, red pepper, 4 green onions, ginger and salt. Add shrimp and bread crumbs; mix gently. Shape into twelve 1/2-in.-thick patties. Refrigerate 20 minutes., Meanwhile, in a large bowl, combine mayonnaise and the chili sauces; stir in cabbage and remaining green onions. Place buns on a baking sheet, cut sides up. Broil 3-4 in. from heat until golden brown, 2-3 minutes., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add shrimp cakes in batches; cook until golden brown on each side, 4-5 minutes. Serve on toasted buns with slaw; secure with toothpicks. If desired, serve with additional chili sauce.