Recipe

Ingredients:

• 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)

Instructions:

Prawns

1. 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.
2. Drain, peel while they are still warm, then reserve in the fridge, can be done up to 6 hours before.
3. If the prawn tails have been previously frozen, do not add salt to the boiling water. 

1. Combine the water, vinegar, sugar and salt.
2. Add cut daikon and carrots marinate for 1 hour, then drain off the liquid.

Sauce

1. Combine the sweet soy, oyster sauce, sesame seed oil, hot water and cracked pepper.
2. Whisk thoroughly.

 Assembly

1. Build your sandwiches just before serving.
2. Slice croissants and spread mayonnaise on one side and cream cheese on other side, then drizzle sauce over each side.
3. Add cooked and peeled spot prawns.
4. Layer with cucumber, pickled vegetables, cilantro and pea sprouts.
5. 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.