Prawn banh mi recipe
 Banh mi is a spicy Vietnamese sandwich that's packed with hot, sour and fresh flavours. This version has prawns, sriracha mayo and pickles. 125ml/4fl oz rice vinegar125g/4½oz caster sugar4 carrots, peeled and cut into ribbons using a peeler½ cucumber, cut into ribbons using a peeler 125ml/4fl oz rice vinegar 125g/4½oz caster sugar 4 carrots, peeled and cut into ribbons using a peeler ½ cucumber, cut into ribbons using a peeler 1 bunch fresh coriander, finely chopped1 bunch fresh mint, finely chopped125ml/4fl oz extra-virgin olive oil1 tsp finely grated lime zest, plus 5 tbsp juice1 banana shallot, finely chopped3 garlic cloves, minced2 tbsp fish sauce1½ tsp sambal oelek (Indonesian chilli paste)1 tsp caster sugar 1 bunch fresh coriander, finely chopped 1 bunch fresh mint, finely chopped 125ml/4fl oz extra-virgin olive oil 1 tsp finely grated lime zest, plus 5 tbsp juice 1 banana shallot, finely chopped 3 garlic cloves, minced 2 tbsp fish sauce 1½ tsp sambal oelek (Indonesian chilli paste) 1 tsp caster sugar 125g/4oz mayonnaise1½ tbsp sriracha chilli sauce 125g/4oz mayonnaise 1½ tbsp sriracha chilli sauce 1 mango, peeled and sliced1 lime, finely grated zest and juicesalt and freshly ground black pepper 1 mango, peeled and sliced 1 lime, finely grated zest and juice salt and freshly ground black pepper 24 raw prawns, shelled and deveined2 tbsp extra-virgin olive oil12 mini baguette rolls, or 12 x 7.5cm/3in pieces of baguette, split and toastedfresh coriander sprigs, to garnish 24 raw prawns, shelled and deveined 2 tbsp extra-virgin olive oil 12 mini baguette rolls, or 12 x 7.5cm/3in pieces of baguette, split and toasted fresh coriander sprigs, to garnish Method To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers.To make the nuoc cham, put all the ingredients in a bowl and mix well. To make the sriracha mayonnaise, mix together the mayonnaise and sriracha. To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste.To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through.Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango. To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers. To make the pickles, put the vinegar and sugar in a saucepan and bring to the boil. Turn down the heat and simmer until the sugar has dissolved. Leave to cool, then mix in the carrots and cucumbers. To make the nuoc cham, put all the ingredients in a bowl and mix well. To make the nuoc cham, put all the ingredients in a bowl and mix well. To make the sriracha mayonnaise, mix together the mayonnaise and sriracha. To make the sriracha mayonnaise, mix together the mayonnaise and sriracha. To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste. To make the mango, put the mango on a plate and cover with the lime zest and juice, ½ teaspoon of salt and pepper to taste. To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through. To serve, heat a large frying pan and add the oil. Once hot, add the prawns and cook for 2–3 minutes on each side, or until cooked through. Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango. Place the pickles in the baguettes, then top with the prawns and mayonnaise. Add the nuoc cham and coriander sprigs. Serve with the mango.