Prawn Banh Mi


  • 1 large carrot, peeled and shredded
  • 1 stalk celery, chopped
  • 2 scallions (green onions), chopped
  • 1/4 cup rice vinegar
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons low-fat mayonnaise
  • 3 tablespoons low-fat plain yogurt
  • 1 tablespoon lime juice
  • 1/8 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


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

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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.

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

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.