- 4 - 6 whole croissants
- 454 g spot prawn tails
- 50 ml mayonnaise
- 100 g spreadable cream cheese
- 1/3 whole long English cucumber, sliced
- cilantro to taste
- pea sprouts
- 100 g finely sliced carrots
- 100 g finely sliced daikon
- 200 ml water
- 100 ml white vinegar
- 100 g sugar
- 2 g salt
- 60 ml sweet soy sauce
- 30 ml oyster sauce
- 15 ml sesame seed oil
- 30 ml hot water
- cracked black pepper to taste
- hot peppers (optional)
- Nuoc cham (optional)
- Spread the prawns out on to the bottom of a casserole dish. If they are fresh prawns, pour boiling salted water over them to cover and cook for no more than 30 seconds.
- Drain, peel while they are still warm, then reserve in the fridge, can be done up to 6 hours before.
- If the prawn tails have been previously frozen, do not add salt to the boiling water.
- Combine the water, vinegar, sugar and salt.
- Add cut daikon and carrots marinate for 1 hour, then drain off the liquid.
- Combine the sweet soy, oyster sauce, sesame seed oil, hot water and cracked pepper.
- Whisk thoroughly.
- Build your sandwiches just before serving.
- Slice croissants and spread mayonnaise on one side and cream cheese on other side, then drizzle sauce over each side.
- Add cooked and peeled spot prawns.
- Layer with cucumber, pickled vegetables, cilantro and pea sprouts.
- Drizzle more sauce overtop and enjoy.
Other than the pickled vegetables and the sauce, the garnishes are just recommendations that give it a Vietnamese flair, but these prawns can be enjoyed on a croissant with any flavours you would like.