Surf and Turf Bahn Mi

Surf And Turf Bahn Mi

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Preston Thomas

By
@Preston_Thomas

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
30 Min
Cook:
14 Min
Method:
Griddle

Ingredients

  • SHRIMP CAKE

  • 1 lb
    large shrimp, chopped
  • 2
    large eggs
  • 1
    green onion, sliced thinly
  • 4 tsp
    dijon mustard
  • 1/4 c
    fresh cilantro, chopped
  • 1 Tbsp
    tabasco sauce
  • 1/4 c
    bread crumbs
  • ·
    salt and pepper to taste
  • PORK

  • 1 lb
    pork chops, center cut
  • 1 c
    soy sauce
  • 1/2 c
    rice wine vinegar
  • 1/4 c
    brown sugar
  • 2 clove
    garlic, chopped
  • 1 Tbsp
    ginger, minced
  • 1 Tbsp
    red pepper flakes
  • ·
    salt and pepper to taste
  • SLAW

  • 1/2 c
    carrot, julienne
  • 1/2 c
    jicama, julienne
  • 1/2 c
    cucumber, julienne
  • 1/3 c
    radish, julienne
  • 1/2 c
    lime juice
  • 1 Tbsp
    honey
  • ·
    salt and pepper to taste
  • GINGER-LIME AIOLI

  • 2
    egg yolks
  • 1 tsp
    dijon mustard
  • 1 c
    extra virgin olive oil
  • 2 Tbsp
    lime juice
  • 1 Tbsp
    fresh ginger
  • 1/2 tsp
    garlic
  • 4
    baguette
  • 4 Tbsp
    miracle whip
  • ·
    cilantro sprigs
  • ·
    bean sprouts, fresh (optional)

How to Make Surf and Turf Bahn Mi

Step-by-Step

  1. Cut pork into 1/4" thick medallions. Mix marinade ingredients and marinate pork for 15-30 minutes.
  2. Combine ingredients for slaw and set aside to let the vegetables marinate.
  3. Combine shrimp ingredients and form into 8 cakes about 3 inches in diameter each. Let rest.
  4. In 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.
  5. Saute the shrimp cakes about 2-3 minutes on each side being careful not to overcook them.
  6. Grill the pork medallions 2-3 minutes on each side or until internal temperature reaches 145℉.
  7. Cut 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.

Printable Recipe Card

About Surf and Turf Bahn Mi

Course/Dish: Sandwiches
Main Ingredient: Seafood
Regional Style: Asian



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