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)
1/4
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)
3
scallions, thinly sliced lengthwise and cut into 2-inch pieces
Directions
1.
Place carrot and
vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.
2.
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.
Tips:
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.
Nutrition Facts
Calories 247, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 153 mg, Sodium 504 mg, Carbohydrate 30 g, Fiber 5 g, Protein 24 g, Potassium 993 mg. Daily Values: Vitamin A 50%, Vitamin C 25%. Exchanges: Starch 2,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet
Very easy with the cooked shrimp. I skipped the carrot because I was out, it would be killer with it. Try Sriracha sauce in place of cayenne.
1/4/2011 01:26:10 PM Report AbuseDELICIOUS
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