SHRIMP BANH MI
1/2 cup rice flour
1/2 cup unsweetened shredded coconut
1 pound shrimp (cleaned, deveined, tails removed)
1 tablespoon olive oil
1 lime (juice only)
kosher salt and freshly ground black pepper (to taste)
Basil Lime Aioli
1 garlic clove (peeled and minced)
1 lime (zested)
8-10 basil leaves (cut into thin strips)
1 cup mayonnaise
CRUNCHY CABBAGE SLAW
2 cups green napa cabbage (shredded)
1 jalapeno (thinly sliced, seeds removed)
3 tablespoons rice wine vinegar
1 teaspoons granulated sugar
1/2 teaspoon kosher salt
1/2 cup peanuts (chopped)
4 demi baguettes
QUICK PICKLE RED ONION
1 small red onion (thinly shaved)
1 lime (juice only)
1 teaspoon sugar
For the Coconut Shrimp: in a medium bowl, add rice flour, and shredded coconut. Whisk together. Toss the shrimp in lime juice, and then toss in flour mixture to coat. Season with salt and pepper. Using a slotted spoon, remove the shrimp to a plate.
In a medium cast iron skillet add olive oil and heat over medium heat. Add shrimp and sauté on one side, until golden brown, about 2 minutes, flip and cook for 1 more minute.
For the Basil Lime Aioli: in a small bowl, add garlic, lime zest, basil leaves, and mayonnaise. Stir to combine.
For the Crunchy Cabbage Slaw: in a medium bowl, add cabbage, and jalapeno, and toss together to combine. In a small bowl, add the rice wine vinegar, sugar, and salt. Drizzle over slaw, toss to combine.
Quick Pickle: in a small bowl, add red onion and toss with lime juice and sugar. Set aside until ready to use.
To Assemble: preheat oven to 350ºF. Cut a slit lengthwise in the demi baguette and place on a sheet tray. Place in the oven until toasted, about 3-5 minutes.
To prepare the sandwiches, spread the basil lime aioli onto a
demi baguette, add 1/4 of the cooked shrimp. Add the slaw. Top with chopped peanuts. Repeat with remaining sandwiches.
Tip: instead of a baguette, serve sandwich on a hot dog bun or sandwich roll!