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Vietnamese With Tram – BANH MI TOM CHIEN

Vietnamese with Tram – BANH MI TOM CHIEN

Vietnamese fried prawn toast with sesame

Serves 6
(Serve as starter (if lunch, double recipe and add a small side salad)

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

300 gr raw/uncooked prawn – deveined, unpeeled, frozen very suitable (if ready peeled, 200-250gr)
4-6 slices of square loaf for easy cutting (but any bread is possible)
1-2 gloves garlic (depending on glove size) – crushed and minced
1/2 pck spring onion – green and a bit white part
1/2 tsp crushed black pepper
1 tsp sugar
1/2 salt (or fishsauce)
4 tbsp white sesame seeds
½ L oil for frying

garnish:

sriracha / chili sauce (for dipping or as topping)
mayonnaise (for dipping or as topping)
mixed salad w red, green baby leaves
2-3 pieces of red raddish – in thin slices – optional

PREPARATION :

  • Cut spring onions in 2mm rings – use most of green part too
  • Mince garlic or use garlic crusher
  • Peel and devein the frozen prawns
  • Chop prawns with knife, use blender or mortar – some ppl prefer a fine paste and use blender, other prefer coarser paste (smaller chunks of prawn)
  • Trim off the ugly edge (fjern skalken)
  • Spread the shrimp paste on the bread
  • Cut the bread slice in diagonal
  • Put sesame on a plate and dip the bread with prawn side down
  • Heat the oil (min. 2 cm) on medium heat – we don’t want too hot oil, else sesame seeds will burn
  • Fry the bread with prawn side down until golden
  • Turn and fry the other side
  • Drained
  • Serve as is, with dipping such as ketchup, mayonnaise, or fancy it up with garnish (see demo in class)

 

 

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