Shrimp Tempura Banh Mi Sandwich

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In this delicious Shrimp Tempura Banh Mi Sandwich, you can taste the best of both Vietnamese and Japanese cuisine. Some fresh pickled vegetables and herbs are mixed with crispy tempura shrimp and put inside a crusty baguette.

Ingredients:
  • 8 large shrimp, peeled and deveined
  • 1 cup tempura batter mix
  • 1 baguette, cut into sandwich-sized pieces
  • 1/4 cup mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1/2 cup pickled carrots and daikon radish
  • 1/4 cup cucumber, thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup thinly sliced jalapeno peppers
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • Vegetable oil, for frying

Instructions:

Put sugar, rice vinegar, and soy sauce in a bowl and stir them together until the sugar is gone

Put in the pickled carrots and daikon radish

Put away

In a deep fryer or pot with a heavy bottom, heat the vegetable oil to 350F 175C

Coat the shrimp evenly with the tempura batter mix as you dip them

Put the shrimp carefully into the hot oil and fry for two to three minutes, until they are golden brown and crispy

Take it off and let it dry on paper towels

Put Sriracha sauce and mayonnaise in a small bowl and mix them together

Cut the baguette into long pieces, but don't cut all the way through

Cover both sides of the baguette with the Sriracha mayo mixture

On the bottom half of the baguette, put the shrimp

Then add the pickled carrots and daikon radish, the cucumber slices, the cilantro leaves, and the jalapeno peppers

Put the top on the sandwich and serve right away


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