Wednesday, October 16, 2013

Num Pang Tiger Shrimp Sandwich

Num Pang Tiger Shrimp Sandwich recipe
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!
Num Pang Tiger Shrimp Sandwich recipe

Num Pang Tiger Shrimp Sandwich recipe

Num Pang Tiger Shrimp Sandwich recipe

Num Pang Tiger Shrimp Sandwich recipe

Num Pang Tiger Shrimp Sandwich recipe

Num Pang Tiger Shrimp Sandwich recipe

Num Pang Tiger Shrimp Sandwich recipe

Num Pang Tiger Shrimp Sandwich recipe

5 comments:

  1. Could have & would have eaten multiple sandwiches of these. Delicious

    ReplyDelete
  2. 3 Studies REVEAL How Coconut Oil Kills Waist Fat.

    The meaning of this is that you literally get rid of fat by consuming Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 studies from large medicinal magazines are sure to turn the traditional nutrition world around!

    ReplyDelete
  3. Did you know you can create short urls with AdFly and make cash from every visitor to your shortened urls.

    ReplyDelete