These sliders can easily be made into six larger sandwiches. Save any leftover nuoc cham—the delicious, herby sauce is excellent drizzled over a cold rice noodle salad with shredded chicken.
Slideshow:More Sliders Recipes
1/2 cup rice vinegar
1/2 cup sugar
4 medium carrots, julienned
1/2 cup finely chopped cilantro
1/2 cup finely chopped mint
1/2 cup extra-virgin olive oil
1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice
12 mini baguette rolls or 3-inch pieces of baguette, split and toasted
1/2 English cucumber, thinly sliced
Cilantro sprigs, for garnish
How to Make It
Make the pickled carrots In a medium saucepan, combine the vinegar, sugar and 1/2 cup of water and bring to a boil, stirring to dissolve the sugar. Remove from the heat and stir in the carrots. Let cool; drain.
Make the nuoc cham In a medium bowl, whisk all the ingredients together and season with salt.
Make the Sriracha mayo In a small bowl, whisk the mayonnaise with the Sriracha and season with salt.
Make the sliders Heat a grill pan. In a large bowl, toss the shrimp with the olive oil and season with salt and pepper. Working in 2 batches, grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, 2 to 3 minutes per side. Transfer to a medium bowl. Add half of the nuoc cham to the shrimp and toss to coat.
Spread the Sriracha mayo on the baguettes. Arrange 2 shrimp on the bottom half of each baguette and top with the pickled carrots, cucumber slices and cilantro sprigs. Close the sandwiches and serve the remaining nuoc cham on the side.
The drained pickled carrots, nuoc cham and Sriracha mayo can all be refrigerated separately overnight.
Peach-scented dry Riesling: 2014 Robert Weil Rheingau Trocken.
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