Shrimp Bánh Mi
I love any kind of sandwich that is messy and full of vegetables. I know it sounds silly but in my experience if a sandwich looks like I am going to need a few napkins then I know its going to be good! Very quick to prepare and super satisfying with the sweet shrimp, earthy bok choy, topped with spiced pickled plums and crunchy carrots. Oh yeah I forgot about the spicy greek yogurt sauce to add that bit of creaminess and bite! Let me know what you think and I hope you enjoy our messy sandwich as much as I did!
Sweet sautéd shrimp served on a crusty baguette topped with pickled plums, bok choy and spicy greek yogurt sauce.
- 4 medium firm plums pitted and each sliced into 8 pieces
- 1/2 cup carrots cut into matchsticks
- 1/2 cup rice wine vinegar
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 cinnamon stick
- 2 whole star anise
- 1 pound shrimp 16-20 size
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups baby bok choy chopped (about 4)
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/4 cup greek yogurt
- 1 tablespoon gochujang
- 1 teaspoon lime zest
- 1 clove garlic minced
- 1/8 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 2 green onions chopped
- 1 regular sized baguette sliced into 4 pieces
- 1/4 cup mint leaves
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Place plums and carrots into two separate glass bowls. In medium sized non-reactive saucepan bring vinegar, water, sugar, salt, cinnamon and star anise to a boil. Stir to dissolve sugar and remove from heat. Pour pickling liquid evenly over plums and carrots. Cover and allow to sit for at least an hour.
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In large sauté pan over medium high heat add olive oil, shrimp, salt and pepper. Cook for 2 minutes each side and remove from pan; set aside.
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In same pan over medium heat add bok choy leaves, 1/4 teaspoon kosher salt, and 1 teaspoon of olive oil. Cook for 2 minutes and remove from heat.
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In medium sized bowl stir together all sauce ingredients and set aside for assembly.
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Spread desired amount of sauce on baguette bottoms followed with bok choy and shrimp. Drain pickled plums and carrots. Top shrimp with plums and carrot sticks. Finish with mint leaves. Serve immediately