Recipe: Coconut Tiger Shrimp From Num Pang
Since its launch, Num Pang has attracted a cultlike following for its Cambodian sandwiches. Another version of bahn mi, Num Pang sandwiches are known for their crisp baguettes and uniquely balanced combination of flavors.
The sandwich shop was started by Ratha Chaupoly and Ben Daitz. The college friends left their posts at fine-dining institutions to create this sandwich shop, which combines the food of Ratha's childhood in Cambodia with Ben's greenmarket sensibilities.
Although each sandwich is unique in its preparation, they all contain five ingredients that make them a signature Num Pang sandwich: pickled carrots, cucumbers, chile mayo, cilantro, and a toasted Parisi bun.
Here is the recipe for Num Pang's coconut tiger shrimp. Turn the page.
Coconut Tiger Shrimp From Num Pang Serves 6
Ingredients: 30 Tiger shrimp 1/2 cup shredded coconut flakes 1/2 cup coconut milk Pinch of salt Pinch of ground black pepper 3 12-inch French baguettes 3 tablespoons butter Carrots, shredded and lightly pickled for an hour in sugar, white vinegar, salt, and pepper (to taste) Cucumber slices, 1/2 inch thick Chile mayo Cilantro
Directions: Clean and butterfly shrimp, and set aside in fridge on top of ice. Pickle carrots, slice cucumber, pick cilantro leaves, and make chile mayo as directed. Cut baguette to six inches for each serving.
Heat toaster oven to 350 degrees. Lay coconut flakes on a 1/4-inch sheet pan and toast until lightly brown. Turn accordingly four about four to eight minutes. Set aside to cool. Using a toaster oven, split bread in half and lightly toast until crisp brown. Spread chile mayo on both sides of bread, lay sliced cucumbers, pickled carrots, and cilantro. In a medium pan, heat butter and lightly sear shrimp with butter and salt and pepper. Slowly add coconut milk to caramelize. Place five shrimp per sandwich, add toasted coconut flakes, and enjoy!
Get the Food & Drink Newsletter
Our weekly guide to New York dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.