Ingredients
125 ml (1/2 cup) rice vinegar
40 g caster sugar
1 large carrot, cut into julienne
1 baguette cut into 4
16 cooked peeled Australian prawns, halved king medium
1 Lebanese cucumber, sliced
Coriander sprigs, garlic chives and mint leaves, to serve
Sliced birds-eye chilli & crushed peanuts, to serve
Lime-chilli Mayo
200 g good quality mayonnaise
Juice of 1 lime, or to taste
1 tbsp fish sauce
1 garlic clove, finely chopped
1 birds-eye chilli, finely chopped
Directions
Pickle:
1
Stir vinegar, sugar and 75ml warm water in a saucepan over medium heat, stir until sugar dissolves, add carrot, remove from heat and allow to cool. Cover and refrigerate to pickle (at least 2 hours / up to a week).
Lime-chilli Mayo:
2
Place ingredients in a bowl and stir to combine, season to taste and refrigerate until required.
Prawn banh mi Sandwich:
3
To serve, spread baguettes with lime-chilli mayo and top with prawns, cucumber, drained pickled carrot, herbs, chilli to taste and crushed peanuts.
Serves 4.