Num Pang Tiger Shrimp Sandwich

I know I've mentioned Num Pang before. In fact I made the watermelon juice they serve there (here… remember?). To refresh, Num Pang is a delish Cambodian sandwich shop. My sister & I always laugh about how when we asked them to cut a sandwich in half for us (so we could share two different kinds - because choosing is just so difficult!) the cashier kindly pointed the the sign "no substitutions." We cut the sandwiches ourselves - no big deal. The truth is they really don't need any substitutions & the tiger shrimp sandwich is no exception.

I found a recipe on the VillageVoice.com for said sandwich & had to give it a try. It was surprisingly simple as well as delicious. There will be no leftovers.

PS: Happy birthday Dawnie :)

Ingredients (adapted from the VillageVoice.com)

• 20 large shrimp

• 1/3 cup shredded coconut flakes

• 1/3 cup coconut milk
salt & pepper

• 1 - 12-inch French baguettes

• 2 tablespoons butter
• 
pickled carrots (get the recipe here)

• cucumber slices, 1/2 inch thick 
• 
chile mayo (equal parts sriracha & mayo)
• 
cilantro

Make it!

1. 
Clean & butterfly shrimp (like I did here). Set aside in fridge on top of ice or place in fridge.
    
2. Pickle carrots (I did mine ahead of time - best to let them pickle at least an hour before use). Make your own with this recipe.
    
3. Slice cucumber, pick cilantro leaves, & make chile mayo as directed.
    
4. Cut baguette to six inches for each serving.
    
5. Heat oven to 350 degrees.
    
6. Lay coconut flakes on a 1/4-inch sheet pan & toast until lightly brown.
    
7. Turn accordingly for about four to eight minutes. Set aside to cool.
    
8. Split bread in half & lightly toast in the oven until crisp brown.
    
9. Spread chile mayo on both sides of bread & lay sliced cucumbers on top of each half.
    
10. In a medium pan, heat butter & lightly sear shrimp with butter and salt and pepper.
    Slowly add coconut milk to caramelize. (Just after my shrimp turned slightly pink & totally opaque I removed them from the coconut milk & butter mixture so insure they wouldn'be overcooked. Then I let the liquid reduce over medium-high heat for 5 minutes. I think retossed the shrimp with the sauce.)
     
11. Divide the shrimp up for each sandwich, add toasted coconut flakes, top with pickled carrots & cilantro & enjoy!