Chef Christian Gill
Fried Shrimp Banh Mi
INGREDIENTS
- Banh Mi Loaf (We use a sourdough banh mi here)
- Watermelon Raddish
- Pickled Carrots
- Pickles
- Fresno Chilli Peppers
- Shrimp
- Flour
- Salt and Pepper
- Garlic
- Chives
- MSG
- Fish Sauce
- Shrimp Paste
- Lemon Grass
- Lime Leaves
- Sugar
- Peanuts
- Sambal
- Panang Curry Paste
- Mayo
- Lemon Juice
DIRECTIONS
- See Pickle Recipe Here: https://youtu.be/bECwy32qiFA
- Create your Thai Panang Curry Aioli by blending together, Mayo, MSG, Garlic, Shrimp Paste, Fish Sauce, Lemon Grass, Lime Leaves, A dash of Sugar, Peanuts, Sambal, Panang Curry Paste and juice of half a lemon and set aside.
- Slice your Watermelon Radish and shock in ice water.
- In a tray season flour with Salt and Pepper and toss shrimp to thoroughly coat.
- Bring oil up to 350 and fry your shrimp to GBD (Golden Brown and Delicious) and set aside on paper towel to absorb any excess oil.
- Slice open your Banh Mi Loaf and spread a nice layer of your Curry Aioli.
- Assemble your Radish then pickled Veggies, topped with Fresno Chilies, then the fried shrimp and garnish with Chives, pickled carrots.
KNIFE UTILIZED
Crispy Meets Fresh: Fried Shrimp Bánh Mì
If you’ve ever had a bánh mì, you know it’s not just a sandwich — it’s an experience. Crusty baguette. Tangy pickled veggies. Creamy mayo. Herbs so fresh they taste like sunshine. And when you add crispy, golden fried shrimp? Let’s just say, you’re not going back to cold cuts anytime soon.
Welcome to your new favorite lunch: the Fried Shrimp Bánh Mì — a crunchy, spicy, savory flavor bomb with Vietnamese-French roots and Southern-fried flair.
A Brief Bánh Mì Backstory
Born from the French colonial influence in Vietnam, bánh mì sandwiches blend classic French ingredients (like baguette and pâté) with bold Vietnamese flavors (like pickled vegetables, cilantro, and chili). Traditionally filled with cold cuts or grilled pork, the sandwich has evolved in kitchens around the world — and this fried shrimp version is one of the most delicious riffs out there.
