surf and turf bahn mi
This recipe is a different take on a traditional bahn mi sandwich. The pork and shrimp cakes topped with fresh slaw will give this sandwich a great texture and the heat provided by the tabasco and ginger will be tamed with the lime and sweetness of the pork marinade.
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prep time
30 Min
cook time
14 Min
method
Griddle
yield
4 serving(s)
Ingredients
- SHRIMP CAKE
- 1 pound large shrimp, chopped
- 2 - large eggs
- 1 - green onion, sliced thinly
- 4 teaspoons dijon mustard
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon tabasco sauce
- 1/4 cup bread crumbs
- - salt and pepper to taste
- PORK
- 1 pound pork chops, center cut
- 1 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/4 cup brown sugar
- 2 cloves garlic, chopped
- 1 tablespoon ginger, minced
- 1 tablespoon red pepper flakes
- - salt and pepper to taste
- SLAW
- 1/2 cup carrot, julienne
- 1/2 cup jicama, julienne
- 1/2 cup cucumber, julienne
- 1/3 cup radish, julienne
- 1/2 cup lime juice
- 1 tablespoon honey
- - salt and pepper to taste
- GINGER-LIME AIOLI
- 2 - egg yolks
- 1 teaspoon dijon mustard
- 1 cup extra virgin olive oil
- 2 tablespoons lime juice
- 1 tablespoon fresh ginger
- 1/2 teaspoon garlic
- 4 - baguette
- 4 tablespoons miracle whip
- - cilantro sprigs
- - bean sprouts, fresh (optional)
How To Make surf and turf bahn mi
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Step 1Cut pork into 1/4" thick medallions. Mix marinade ingredients and marinate pork for 15-30 minutes.
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Step 2Combine ingredients for slaw and set aside to let the vegetables marinate.
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Step 3Combine shrimp ingredients and form into 8 cakes about 3 inches in diameter each. Let rest.
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Step 4In a blender, food processor, or with a whisk add egg yolks blend. Add dijon and mix to incorporate. Very slowly drizzle the olive oil into the egg mixture while mixing to create an emulsification. When about ½ of the oil is added add in garlic, ginger, and lime juice while still mixing. Slowly add the remaining oil to attain the right consistency (slightly thinner than mayonnaise) and season with salt and pepper to taste. Place in squeeze bottle and let rest.
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Step 5Saute the shrimp cakes about 2-3 minutes on each side being careful not to overcook them.
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Step 6Grill the pork medallions 2-3 minutes on each side or until internal temperature reaches 145℉.
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Step 7Cut baguette almost all the way through and remove some of the internal bread retaining about ½” of bread on both the top and bottom of roll. Lightly toast the bread. Spread a thin layer of Miracle Whip on both sides, layer the bottom with the pork, then the shrimp cakes and drizzle aioli over the top. Top with the slaw and some fresh cilantro sprigs and bean sprouts, if desired.
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