1 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp sea salt
¼ cup plain flour
¼ cup rice flour
500g (1 lb) peeled and deveined prawns (shrimp)
vegetable oil for deep frying
lime wedges to serve
Nahm Jim mayonnaise:
3 cloves garlic
3 small birds’ eye chilles
½ long red chilli
2 tbsp sugar
1½ tbsp fish sauce
juice of 1 limes
1 tbsp finely chopped coriander stalks and leaves
½ cup mayonnaise
Motivated and enthusiastic
I always love watching your cooking,I got lots of version through you Chef
Wonderful!
Salt&Pepper shrimp banhmi with garlic, basil, and thai chili from the garden. Nailed it! I used this recipe for the shrimp and mayo. I just added extra mayo to make the sauce spreadable for a sandwich instead of thinner for dipping and exchanged basil for cilatro. And of course, added the obligatory picked banhmi vegetables. We love the sauce! This one is going into our regular rotation!