Lunch Recipe

Prawn Banh Mi

A French-inspired Vietnamese sandwich.

INGRIDIENT

1 large carrot, peeled and shredded

1 stalk celery, chopped

2 scallions (green onions), chopped

¼ cup rice vinegar

⅓ cup chopped fresh cilantro

3 tablespoons low-fat mayonnaise

3 tablespoons low-fat plain yogurt

1 tablespoon lime juice

⅛ teaspoon cayenne pepper

3 (12 inch) French baguettes, cut into halves

1 pound frozen cooked prawns, thawed and tails removed

18 thin slices cucumber, or more to taste

DIRECTION

Step: 1

Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.

Step: 2

Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.

Step: 3

Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.

Step: 4

Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

NUTRITION FACT

Per Serving: 388 calories; protein 28.2g; carbohydrates 60.9g; fat 3.3g; cholesterol 148mg; sodium 885.7mg.

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