Coconut Shrimp Banh Mi
Servings 4
Ingredients
Pickled vegetables
- 2 medium carrots peeled, cut into thin strips (about ½ cup)
- ½ small daikon peeled, cut into thin strips (about ½ cup)
- ¼ cup boiling water
- ¼ cup rice vinegar
- ½ teaspoon granulated sugar
- pinch of salt
Thai sweet chili aioli
- ½ cup mayonnaise
- 2 tablespoon Thai sweet chile sauce
- salt and pepper
Coconut shrimp
- 1 lb shrimp peeled and deveined
- ⅓ cup all-purpose flour
- 2 large eggs
- ½ cup panko breadcrumbs
- ½ cup unsweetened coconut flakes
- oil for frying
Remaining ingredients
- 4 French baguettes or sandwich bread
- 8 romaine lettuce leaves
- 1 jalapeno thinly sliced
- 1 Fresno thinly sliced
- ¼ cup fresh Thai basil
- 2 tablespoon fresh mint
- lime wedges for serving
Instructions
- Pickle the vegetables. Combine the boiling water, rice vinegar, sugar, and a pinch of salt in a medium bowl or container, stirring until the sugar has dissolved. Add the thinly sliced carrots and daikon and let sit for at least 30 minutes, preferably overnight.
- Whisk together the mayonnaise and Thai sweet chili sauce. Season with salt and pepper. Set aside.
- Make the coconut shrimp. Place the flour in one bowl, the eggs in another, and the panko and coconut flakes in a third. Beat the eggs and combine the panko with the coconut. Dredge the shrimp in the flour, shaking off the excess. Coat the shrimp in the egg, then cover with the panko and coconut mixture.
- Heat ¼ cup of oil in a medium saute pan over medium-high heat. Cook the shrimp in batches until browned on both sides, about 4-5 minutes. Drain the excess oil by placing the cooked shrimp on paper towels. Repeat with the remaining shrimp, adding more oil as needed.
- Assemble the sandwiches. Spread the sweet chili aioli on the bread and top with lettuce, shrimp, pickled vegetables, jalapeno, Fresno, basil, and mint. Finish with a squeeze of lime if desired. Serve immediately.
