How to Make a Delicious Sake Shrimp Banh Mi - A Step-by-Step Recipe by Koji Cooks

SAKE SHRIMP BANH MI WITH KOJI'S NEW YORK DELI POTATO SALAD

The Banh Mi trend is in full swing, with everyone offering their own take, and here's one of mine! The bread is crucial; it should be a French baguette that's as crusty and crispy as possible. Additionally, using the freshest ingredients you can find is essential for a delicious Banh Mi.

During my experiments with cooking shrimp to be served cold for shrimp cocktail and, in this case, for a Shrimp Banh Mi, I created this cooking technique using sake. I pair mine with New York Deli potato salad - refer to the Koji Cooks recipe.

SAKE SHRIMP

Use as many cleaned and deveined shrimp as you intend to use; I typically use 5-6 very large shrimp (size 16/20) per Banh Mi.

2 tablespoons of sake

2t teaspoons of sugar

1 teaspoon of sea or kosher salt

METHOD

Bring a pot of water about 6-8. cups to a rapid simmer ove medium-high heat. stir in the sake, sugar and salt, let it dissolve a minute, add the shrimp and simmer 4-5 minutes or just done. Plunge into ice water cool, drain.

Heat a pot containing approximately 6-8 cups of water over medium-high heat until it reaches a rapid simmer. Stir in the sake, sugar, and salt, allowing them to dissolve for a minute. Add the shrimp and simmer for 4-5 minutes until just cooked. Immerse in ice water to cool, then drain.

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SAKE SHRIMP BANH MI - Recipe (for 1)

A super crusty French bread measuring 8 inches for each banh mi

2 or 3 thin slices of smoked salmon

Prepare 5-6 sake shrimp cooked according to the recipe provided above

5 very thin slices of English cucumber cut diagonally.

A handful of julienned carrot

A handful of shredded iceberg lettuce

A thinly sliced scallion

several sprigs of cilantro

2 tablespoons of kimchi - I make my own recipe, which I will share soon. Most store-bought brands are excellent - optional ingredient

2 tablespoons kewpie or quality mayonnaise

1 teaspoon sriracha

maggi sauce

METHOD

If your bread isn't very crusty, place it in a 300-degree oven for a few minutes to make it crisp. Cut it in half lengthwise, spread the smoked salmon on one side, then apply mayonnaise to both sides, adding a squirt of sriracha to on one side. Top with shrimp, cucumber, carrot, iceberg, scallion, kimchi if desired, cilantro, and a few dashes of Maggi sauce. Serve with koji's New York deli potato salad.

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