Shrimp Banh Mi by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

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.

Ingredients:

1 large carrot, peeled and shredded
2 tablespoons rice vinegar
1/3 cup chopped fresh cilantro
2-1/2 tablespoons reduced-fat mayonnaise
2-1/2 tablespoons low-fat plain yogurt
3/4 teaspoon fish sauce, (see Ingredient note)
1 tablespoon lime juice
1/4 teaspoon cayenne pepper
3 12-inch baguettes, halved lengthwise
1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed (see Tip)
18 thin slices cucumber
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

Preparation:

Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.

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.

Tip:

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.