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Prawn Banh Mi Roll with Pickled Veggies and Prawn Crackers

By Guy Turland

Prawn Banh Mi Roll with Pickled Veggies and Prawn Crackers
These Prawn Banh Mi Roll with Pickled Veggies and Prawn Crackers are a fun, playful and a unique twist on a classic

Prawn Banh Mi Roll with Pickled Veggies and Prawn Crackers Recipe

Once a Vietnamese street-food staple, the banh mi has become a lunch favourite, shaped by migration, local tastes and a preference for on-the-go, flavourful food. Guy has created the truly fun and unique Prawn Banh Mi Roll. Finish the Prawn Banh Mi Roll with Pickled Veggies, fresh coriander, mint, sliced chilli and a sprinkle of lightly crushed prawn crackers for crunch.

Makes 4 serves

Ingredients

  • 1 carrot – julienned
  • 1 daikon – julienned
  • ½ cup rice vinegar
  • ¼ cup sugar
  • ½ tsp salt
  • ½ cup water
  • 250g Tassal Aussie Tiger Prawns – peeled and deveined
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp finely grated ginger
  • 4 soft baguettes or Vietnamese rolls
  • ½ cucumber – thinly sliced
  • Fresh coriander & mint leaves
  • 1–2 red chillies, thinly sliced (optional)
  • 2 tbsp mayonnaise or Sriracha mayo
  • 1 cup prawn crackers, lightly crushed
  • 250g Chicken liver pate

Method

  1. Pickle the vegetables (can be done ahead): In a small saucepan, combine the rice vinegar, sugar, salt and water. Bring to a gentle simmer, stirring until the sugar dissolves. Remove from heat and cool slightly. Place the julienned carrot and daikon in a bowl or container. Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged. Allow to pickle for at least 20 minutes (or refrigerate up to 48 hours for deeper flavour).
  2. Marinate the prawns: In a bowl, combine the soy sauce, sesame oil, honey and grated ginger. Add the peeled and deveined prawns and toss to coat evenly. Marinate for 10–15 minutes (no longer, as the salt will firm them too much).
  3. Cook the prawns: Heat a frying pan over medium-high heat with a light drizzle of oil. Cook the prawns for 1–2 minutes per side, until just pink and opaque. Remove from heat immediately to avoid overcooking. Set aside to cool slightly.
  4. Prepare the rolls: Lightly toast the baguettes or Vietnamese rolls until warm and crisp on the outside but still soft inside. Slice open without cutting all the way through.
  5. Assemble: Spread with a generous amount of pate and then mayonnaise or Sriracha mayo inside each roll. Layer with sliced cucumber. Add a generous handful of drained pickled vegetables. Top with warm prawns. Finish with fresh coriander, mint, sliced chilli (if using) and a sprinkle of lightly crushed prawn crackers for crunch.

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