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Engelsviken hand peeled shrimps Bahn Mi Style

A unique flavour bomb! A taste of Asia with Korean Kimchi mayonnaise, Thai Sriracha sauce and coriander, complemented by hand peeled shrimps from Engelsviken served in a traditional hot dog bun!

You will need…

  • 8 hot dog buns or soft baguettes
  • 400 g Engelsviken hand peeled shrimps, drained of brine
  • Sriracha chili sauce

Fermented vegetables

  • 2 carrots, coarsely grated
  • 1 Chinese cabbage, in strips
  • ½ radishes, in strips
  • 2 tbsp fine salt

Directions: Combine the vegetables and salt.
After 30 minutes rinse the vegetables.

Brine solution

  • 3 dl fish sauce
  • 1 dl water
  • 200 g ginger, peeled, grated
  • 6 clove garlic
  • 1 tbsp Sriracha chili sauce

Directions: Mix the ingredients together, add the vegetables and place them in a Mason jar or vacuum sealer bags. Press the mixture firmly down into the jar so that the liquid lies on top of the mixture. This will help extend the shelf life. Can be eaten immediately, but it will develop more taste over time.

Kimchi mayonnaise

  • 3 dl mayonnaise
    Add brine solution to the left to taste.

To serve:Spread the inside of the bread with mayonnaise.Then add the vegetables, Engelsviken shrimps, Sriracha sauce and sprinkle with coriander, crispy onions and sesame seeds. A flavour bomb.



This recipe serves 4

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