Steamed Prawn Banh Mi

Makes 6 rolls


Prawn Oil
625ml grapeseed oil
½ red onion, peeled and sliced
½ Tbsp szechuan pepper
2 kaffir lime leaves, shredded
250g prawn heads and shells
40g tomato paste

1 lime, sliced
1 Tbsp table salt
1 ltr water
18 16/20 prawns, heads removed and kept

275g Barker’s Professional Mango & Peach Chutney
boiling water
½ cucumber, peeled and thinly sliced
50g crispy shallots
240g white cabbage, core removed and thinly sliced
6 small baguette rolls, warmed and split open
handful coriander or mitsuba leaves, washed


Prawn Oil
Fry off the onion, pepper and kaffir lime leaves in some of the grapeseed oil.

Add the prawn heads and shells and continue to cook on high heat until they start to colour. Add the tomato paste until well combined.

Pour in the remaining grapeseed oil, bring slowly to the boil then simmer on a low heat for 5 minutes.

Allow to cool, then refrigerate for a minimum of 3 days.

Press the oil through a fine sieve then through a rinsed piece of muslin cloth.

Discard the pulp and refrigerate ready for use.

Using sharp scissors, cut the prawn shells down the back leaving the shells still on the prawns.

In a steamer base, add the lime and salted water and bring to a boil. Turn to a simmer, place in the insert with the prawns and cover.

Steam the prawns for 3 minutes then remove the lid and shake the prawns in the insert. Replace the lid and cook for a further 3 minutes. Place immediately into iced, cold water.

Peel the prawns and place into a mixing bowl.

Warm half of a cup of the prawn oil and coat the prawns, adding sea salt to season.

In a mixing bowl, thin down the Barker’s Professional Mango & Peach Chutney with boiling water to coat the cucumber. Add the crispy shallots.

Spoon some of the cucumber filling into each baguette, add a little cabbage and 3 prawns. Top the prawns with either coriander or misuba leaves.

prawn banh mi

Find more recipes...