20/03/2026
PRAWNTASTIC !!🍤🍤 Forget throwing a prawn on the barbie. With National Prawn Day coming up this Saturday (21 March), we are sharing this fun recipe from Tassal Ambassador Guy Turland. We taste tested ours this morning and it was delicious.
If you can't be bothered we recommend getting down to the Fish Markets early and nab the juiciest ones you can find and eat them then and there!
Go create your own bánh mì, 🥖🍤Here you go!
Prawn Banh Mi Roll with Pickled Veggies & Prawn Crackers
Serves: 4
Ingredients
Pickled Veggies:
1 carrot – julienned
1 daikon – julienned
½ cup rice vinegar
¼ cup sugar
½ tsp salt
½ cup water
Prawns:
475g Tassal Aussie Tiger Prawns – peeled & deveined
1 tbsp soy sauce
1 tsp sesame oil
1 tsp honey
1 tsp finely grated ginger
Roll Assembly:
4 soft baguettes or Vietnamese rolls
½ cucumber – thinly sliced
Fresh coriander & mint leaves
1–2 red chillies, thinly sliced (optional)
2 tbsp mayonnaise or Sriracha mayo
1 cup prawn crackers, lightly crushed
250g Chicken liver pate
Butter (as preferred)
Instructions
1. Pickle the vegetables (can be done ahead)
In a small saucepan, combine the rice vinegar, sugar, salt and water. Bring to a gentle simmer, stirring until the sugar dissolves. Remove from heat and cool slightly. Place the julienned carrot and daikon in a bowl or container. Pour the warm pickling liquid over the vegetables, ensuring they are fully submerged. Allow to pickle for at least 20 minutes (or refrigerate up to 48 hours for deeper flavour).
3. Prep your prawns
If preparing frozen, be sure to thaw the night before (allow 6-8 hours).
Once thawed, peel and devein prawns. Coat in your favourite sauce or keep fresh.
Step-by-step guide to peeling prawns:
Step 1: Hold prawn and twist off the head (body in one hand, head in the other).
Step 2: Hold the body, peel under and away (grasp as many legs as you can between thumb and index finger). Check out Tassal’s instructional video here for visual support.
4. Prepare the rolls
Lightly toast the baguettes or Vietnamese rolls until warm and crisp on the outside but still soft inside. Slice open without cutting all the way through and add butter to both sides.
5. Assemble
Spread with a generous amount of pate and then mayonnaise or Sriracha mayo inside each roll. Layer with sliced cucumber. Add a generous handful of drained pickled vegetables. Top with warm prawns. Finish with fresh coriander, mint, sliced chilli (if using) and a sprinkle of lightly crushed prawn crackers for crunch.
