Crispy Prawn Banh Mi
with Sesame Fries & Coriander
This Vietnamese staple is the ultimate flavour fusion, with Asian flavours packed into a crunchy French baguette. This one is packed with juicy prawns, fresh veggies, and a punch of coriander. The result is a perfect balance of savoury, sweet, tangy and crunchy - are your mouths watering yet? Dig in!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
cucumber
1
carrot
½
fresh chilli (optional)
1 packet
sriracha
(May be present Egg, Gluten, Sesame, Fish, Soy, Milk, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
coriander
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into sticks. • Using a vegetable peeler, peel carrot into ribbons. • Thinly slice fresh chilli (if using). • In a small bowl, combine sriracha and mayonnaise. Set aside. • In a medium bowl, combine peeled prawns, garlic paste, sweet soy seasoning and a generous pinch of pepper.
• In a second medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot to pickling liquid, then add enough water to just cover carrot. Set aside.
• To the bowl of prawns, add cornflour and toss to coat. • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, dust off any excess cornflour from prawns and cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer to a paper towel-lined plate.
• Slice brioche hotdog buns in half lengthways. Toast or grill buns to your liking. • Drain pickled carrot.
• Spread sriracha mayonnaise over base of brioche buns. Assemble banh mi with some cucumber, pickled carrot, prawns, coriander and chilli. • Divide crispy prawn banh mi between plates. • Serve with sesame fries and garlic aioli. Enjoy!