Vietnamese prawn banh mi sandwich

This recipe is part of our "Around-the-world prawn sandwich" series. Pro Tip: the pickle needs at least 2 hours refrigeration but you can make it up to 1 week ahead and have it ready when you make the sandwich, which doesn't need any cooking and can be put together in a matter of minutes.

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

Pickle:

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:

Place ingredients in a bowl and stir to combine, season to taste and refrigerate until required.

Prawn banh mi Sandwich:

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.

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Vietnamese prawn banh mi sandwich