Sticky Fried Shrimp Bánh Mì
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Ingredients
  • 1 cup all-purpose flour
  • ¾ cup cornmeal
  • ½ teaspoon kosher salt
  • 1 large egg, beaten
  • ½ cup whole milk
  • 2 pounds medium shrimp, peeled and deveined
  • Neutral oil for frying
  • 4 Báhn Mì bread or any light, crusty loaves of bread
  • Vietnamese Aioli/Bơ to taste (recipe follows)
  • Fish-Sauce Caramel to taste (recipe follows)
  • 1 lime, quartered
  • Pickled Carrot and Daikon (recipe follows)
  • 1 English cucumber, cut lengthwise into strips
  • ½ cup cilantro, roughly chopped
  • 2 jalapeños, sliced
  • Soy sauce to serve
  • Sambal or Crystal hot sauce to serve
Instructions
  1. In a large bowl, whisk together the flour, cornmeal, and salt. In another medium bowl, combine the egg with the milk, then add all of the shrimp.
  2. Working in batches, remove the shrimp from the milk mixture, let the excess drip off , and add the shrimp to the bowl with the flour mixture. Toss to coat. Place the shrimp on a plate, and let sit for about 10 minutes, to allow the breading to dry.
  3. When ready to fry the shrimp, fill a medium-sized pot with about 2 inches of oil, and heat to 360°. Working in batches, add the shrimp to the oil and fry for 2 to 3 minutes, or until golden brown. Remove to a plate lined with a paper towel to drain.
  4. Toast the bread and cut it in half lengthwise. Spread aioli on both sides of the bread.
  5. Top with shrimp, drizzle with Fish-Sauce Caramel, and spritz with lime juice.
  6. Add Pickled Carrot and Daikon, cucumber, cilantro, jalapeños, and a couple of dashes of soy sauce and/or sambal/hot sauce to taste.
Recipe by Louisiana Cookin' at https://louisianacookin.com/sticky-fried-shrimp-banh-mi/