Scallop Num Pang Sandwich

This recipe for Cambodian Scallop Num Pang, is shared by Chenda Chamreoun, a team member at Luke’s Lobster in Portland, Maine.

Recipe provided by

Ingredients

1 pound scallopsShop

2 crusty baguettes, cut in half, sliced lengthwise

Serves: 4

Pickled Vegetable

1 cup vinegar
1/2 cup sugar
1/2 cup fish sauce
1 cucumber, sliced
1 carrot, julienned

Hoisin Sriracha Sauce

2 garlic cloves, minced
½ cup Sriracha sauce
¼ cup hoisin sauce
2 tablespoons sugar

Mayo Spread

½ cup mayo
1 tablespoon sweetened condensed milk

Directions

Pickled Vegetable

Mix together vinegar, sugar, and fish sauce in a mason jar until sugar is dissolved. Add half of the sliced cucumbers, and all of the julienned carrots to pickling liquid. Allow them to sit for a minimum of five minutes. The pickles can be made ahead and stored in a mason jar in the fridge. Reserve the remaining cucumbers for assembly.

Hoisin Sriracha Sauce

In a small skillet, sautee the minced garlic over medium heat until fragrant, about one minute. Add sriracha and hoisin sauce with garlic, stir to combine. Add sugar and cook for about five minutes. Remove from heat to cool and set aside.

Mayo Spread

In a medium bowl, mix mayo with condensed milk until combined.

Scallops

Heat a small amount of oil in a medium skillet over medium heat. Sear scallops for about two minutes on each side until golden brown.

Toast the inside of bread lightly on a griddle or in the oven. Spread about one tablespoon of sriracha-hoisin sauce evenly on one side of the sandwich. Spread about one tablespoon mayo spread evenly on the other sides of the bread. Add some of the raw cucumbers and cilantro to the sandwich. Nestle scallops into sandwiches, cutting larger scallops in half if necessary to fit. Top with pickled vegetables and more cilantro. Optional: Drizzle more sriracha and or hoisin sauce on top before closing the sandwich.