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Recipe

Teriyaki Shrimp Banh Mi

Servings: 8

The classic Vietnamese sandwich is reimagined by chef Gabriel Pascuzzi of Stacked Sandwich Shop in Portland, OR. The vibrant Vietnamese community in Portland has added to the city’s explosion of global dining options.

Ingredients

For the pickled vegetables

  • 2 star anise
  • 2 tsp. coriander seed
  • 1-1/2 cups rice wine vinegar
  • 1/4 cup granulated sugar
  • 1 Tbs. kosher salt
  • 2 bay leaves
  • 2 cups julienned carrots (from about 2 large carrots)
  • 2 cups julienned daikon radish (from about 1 medium daikon radish)

For the sandwiches

  • 32 extra-jumbo shrimp (16 to 20 per lb.), peeled and deveined, tails removed
  • 2 cups good-quality teriyaki sauce
  • 2 cups Kewpie or regular mayonnaise
  • 2 Tbs. Sriracha; more to taste
  • 1/4 cup vegetable oil
  • 3 medium shallots, thinly sliced (about 3/4 cup)
  • 1 lb. baby kale, coarsely chopped
  • 5 cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper
  • 1 jalapeño (seeded if you like), sliced into thin rounds
  • 8 8-inch hoagie rolls
  • 1 small bunch fresh cilantro, cleaned and dried, woody stem ends removed, cut into 6-inch lengths (about 2 cups)
  • 2 Tbs. toasted sesame seeds (preferably a mix of black and white)

Nutritional Information

  • Calories (kcal) : 690
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 145
  • Sodium (mg): 2190
  • Carbohydrates (g): 82
  • Fiber (g): 7
  • Sugar (g): 6
  • Protein (g): 29

Preparation

Pickle the vegetables

  • Prepare an ice bath by filling a large bowl with ice and water. In a deep saucepan over medium heat, toast the star anise and coriander seeds until fragrant, about 1 minute. Add the vinegar, 1-1/2 cups water, sugar, salt, and bay leaves, and bring to a boil. Cook, stirring, until the salt and sugar have dissolved, about 2 minutes. Remove from the heat and let stand for 5 minutes.
  • Meanwhile, put the carrot and daikon in a large heatproof bowl. Pour the vinegar mixture over the vegetables, and immediately put the bowl in the prepared ice bath. Once cool, place in an airtight container, and refrigerate until ready to use. The vegetables can be made up to 2 weeks in advance.

Make the sandwiches

  • Rinse the shrimp under cold water and pat dry. In a medium bowl or zip-top bag, combine the shrimp with all but 2 Tbs. of the teriyaki sauce. Cover and let marinate in the refrigerator for 30 minutes and up to 1 hour.
  • In a medium bowl, stir together the mayonnaise and Sriracha. Refrigerate until ready to use.
  • Heat a large skillet over medium heat, and add 2 Tbs. of the oil and the shallots. Cook the shallots until softened but not browned, about 3 minutes. Add the kale, in batches if necessary, and garlic, and cook until the kale is wilted and there is no more liquid in the pan, about 5 minutes. Stir in the remaining 2 Tbs. teriyaki sauce. Transfer the kale to a large bowl, and set aside. Position a rack in the center of the oven, and heat the oven to 425°F.
  • Using a slotted spoon, remove the shrimp from the marinade, and season to taste with salt and pepper. Wipe out the pan, and place over medium-high heat. Pour in 1 Tbs. of the oil. Add half of the shrimp to the pan, and cook until the shrimp begin to turn opaque. Then flip and cook on the other side, 4 to 5 minutes total. Transfer the shrimp to a plate, and repeat with the remaining 1 Tbs. oil and shrimp. Transfer to the plate with the first batch of shrimp. Add the jalapeño to the pan and cook, about 30 seconds. Transfer to a small bowl.
  • Slice through the rolls lengthwise, leaving one side attached so that they open like a book. Place them on a large rimmed baking sheet, and heat in the oven until the outside is crisp, 4 to 5 minutes.
  • Open the rolls, and spread each side with 1 Tbs. of the Sriracha mayo. Next, spread the kale mixture evenly over the mayo. Top with 4 shrimp per roll. Remove the star anise and bay leaf from the pickled vegetables. Strain the vegetables, and divide among the sandwiches, laying them over the shrimp. Top with the cilantro and jalapeños, and then sprinkle sesame seeds over the top. Cut into halves or quarters, or serve whole. Serve any remaining mayo on the side.

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