Chilli Jam & Lime Prawn Bahn Mi
An absolute flavour bomb. What’s not to love with a fusion of French and Vietnamese cuisine? This is our version of Prawn Bahn Mi using Galloway Lodge chilli jam in the marinade. The chilli Jam makes a super simple yet delicious marinade for the prawns.
Serves 4
For the Prawn marinade
24 raw prawns
3-4 tsp of Galloway Lodge Chilli Jam
1 lime, zest and juice
2 cloves of garlic, minced
Ginger finely grated
2 tbsp fish sauce
For the Fresh Pickle
Pinch of sea salt
50 ml rice vinegar
1 lime, juice
20 g brown sugar
2 carrots, peeled and cut into ribbons using a peeler
½ cucumber, deseeded and cut into ribbons
To serve
Large baguette split and cut into 4 pieces
Bunch of fresh mint leaves, finely chopped
Bunch of fresh coriander leaves, finely chopped
4 tbsp mayonnaise
2tbsp extra-virgin olive oil
Method
- Start by putting all the ingredients for your prawn marinade into a bowl and mix them together with the prawns. You can leave this for 2 hours or overnight.
- To make the fresh pickled veg, stir the sugar, salt and rice vinegar in a bowl and add the cucumber and carrot ribbons. Mix and massage the flavours together before leaving to absorb for 10 minutes.
- To serve, heat a large frying pan and add the olive oil. Once hot, add the prawns and all the marinade to the pan. Cook the prawns for a few minutes on each side or until cooked through.
- Take one of your baguettes and spread some mayo on the bottom, add the prawn on top and then the fresh pickled cucumber and carrot. Finish with a sprinkle of chopped mint and coriander.