SEAFOOD MEATBALL BáNH Mì RECIPE - (4.3/5)

Seafood Meatball Bánh mì Recipe - (4.3/5) image

Provided by gnikylime

Number Of Ingredients 23

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Hot Chili "Mayo":
Meatballs
0.22 lb. [100 g.] scallops
0.22 lb. [100 g.] shrimp, shelled, deheaded, and deveined
0.26 lb. [120 g.] salmon, skin removed
0.33 lb. [150 g.] turkey or chicken breast
1 t. [1 Teelöffel] black sesame
1 large or 2 small garlic cloves, minced
2 green onions, finely chopped
1 T. [1 Esslöffel] fish sauce
1 T. [1 Esslöffel] Huy Fong Sriracha
1 T. [1 Esslöffel] sugar
1 T. [1 Esslöffel] flour
1 t. [1 Teelöffel] freshly ground black pepper
a couple of dashes salt
2/3 c. [165 g.] fat free Greek yogurt
2 green onions, finely chopped
1 T. [1 Esslöffel] Huy Fong Sriracha
Sandwiches:
đồ chua (1/2 recipe http://www.hungryhuy.com/vietnamese-pickled-daikon-carrot-recipe-do-chua/)
4 10-in. [25 cm.] Vietnamese baguettes [or 8 fresh Brötchen]
thinly sliced jalapeño or Thai chiles
16 large fresh cilantro sprigs

Steps:

1. Preheat oven to 300 F / 150 C 2. Chop the proteins until texture of ground meat. (Alternative, used the meat grinder attachment to a stand mixer) 3. Mix meatball ingredients and form 12 balls. 4. Cook balls in two batches over medium-high heat until brown on the bottom. Flip and brown the other side. 5. Transfer browned meatballs to an oven-safe dish. Bake in the oven 15-20 minutes or until done. 6. While the meatballs are baking, mix together the "mayo." 7. Cut each baguette or crusty roll [Brötchen] horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch[1.3 cm]-thick shell. Spread hot chili "mayo" over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs [or 1/8 if using Brötchen]. Drain đồ chua; place atop meatballs. Press on baguette tops.