Created by celebrity chef and Tassal ambassador Guy Turland, this Aussie Tiger Prawn Banh Mi is the perfect way to sink your teeth into National Prawn Day, this Saturday, 21 March.
Swapping the traditional pork for sweet, succulent Aussie Tiger Prawns, this recipe leans into everything we love about modern Australian eating—vibrant, multicultural and effortlessly delicious. Think crusty baguettes layered with buttery pate, tangy pickled veg, fresh herbs and prawns that soak up every punchy note of chilli, ginger and soy. It’s quick, it’s flavour-packed, and it proves that prawns aren’t just for the BBQ anymore.
To get it just right, Guy has a few non-negotiables for the perfect Aussie Tiger Prawn Banh Mi. First, the bread: a proper Vietnamese-style roll should be light, crisp and flaky – if you’re not wearing half of it by the end, you’re doing it wrong. Then comes a generous spread of butter and pate (no skimping), followed by those hero prawns – naturally sweet, firm in texture and packed with protein. Add in the essential pickled carrot and daikon for that sharp crunch, and finish with a creamy hit of mayonnaise or sriracha mayo to tie it all together.
The result is a sandwich that’s equal parts indulgent and refreshing, familiar yet elevated. Whether you’re celebrating with friends or simply upgrading your lunch routine, this is one recipe worth diving into.
INGREDIENTS
Pickled Veggies:
- 1 carrot – julienned
- 1 daikon – julienned
- ½ cup rice vinegar
- ¼ cup sugar
- ½ tsp salt
- ½ cup water
Prawns:
- 475g Tassal Aussie Tiger Prawns – peeled & deveined
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp honey
- 1 tsp finely grated ginger
Roll Assembly:
- 4 soft baguettes or Vietnamese rolls
- ½ cucumber – thinly sliced
- Fresh coriander & mint leaves
- 1–2 red chillies, thinly sliced (optional)
- 2 tbsp mayonnaise or sriracha mayo
- 1 cup prawn crackers, lightly crushed
- 250g chicken liver pate
- Butter (as preferred)
INSTRUCTIONS
1. Pickle the vegetables (can be done ahead)
In a small saucepan, combine the rice vinegar, sugar, salt and water. Bring to a gentle simmer, stirring until the sugar dissolves. Remove from heat and cool slightly.
Place the julienned carrot and daikon in a bowl or container. Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged. Allow to pickle for at least 20 minutes (or refrigerate for up to 48 hours for deeper flavour).
2. Prep your prawns
If using frozen prawns, thaw the night before (allow 6–8 hours). Once thawed, peel and devein. Coat in your preferred sauce or keep fresh.
To peel prawns:
- Step 1: Hold the prawn and twist off the head (body in one hand, head in the other).
- Step 2: Hold the body and peel under and away, grasping the legs between your thumb and index finger.
3. Prepare the rolls
Lightly toast the baguettes or Vietnamese rolls until warm and crisp on the outside but still soft inside. Slice open without cutting all the way through and spread butter on both sides.
4. Assemble
Spread a generous amount of pate, followed by mayonnaise or sriracha mayo inside each roll. Layer with sliced cucumber, then add a generous handful of drained pickled vegetables.
Top with warm prawns and finish with fresh coriander, mint, sliced chilli (if using) and a sprinkle of lightly crushed prawn crackers for crunch.
