Name: Bánh Tráng Nướng
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 teaspoons fish sauce; 1/2 teaspoon sugar; 2 cloves garlic, finely grated; 8 ounces large shrimp, peeled, deveined and tails removed; 1/2 cup plus 2 teaspoons vegetable oil; 1 1/2 cups sliced scallions (5 to 6 total); Kosher salt; 1/4 cup Japanese mayonnaise; 2 tablespoons Asian chili garlic sauce; 2 large eggs; 1 Chinese sausage, sliced diagonally into 1/8-inch-thick pieces (about 1/3 cup); Eight 8- to 8.7-inch round rice paper wrappers; Cold water, as needed; Coarsely chopped cilantro leaves and soft stems, for topping; Crispy fried shallots, for topping

Directions

Stir the fish sauce, sugar and garlic together in a medium bowl until the sugar dissolves. Split each shrimp lengthwise and add to the bowl with the fish sauce mixture. Stir to combine and refrigerate while you prepare the rest of the toppings.
Heat 1/2 cup of the vegetable oil in a medium skillet set over medium heat until it is hot and starts to shimmer, about 3 minutes. Stir in the scallions and a large pinch of salt, then immediately pour the scallion mixture into a small bowl, scraping out any extra oil from the skillet. Set the scallion oil aside to cool completely at room temperature and reserve the skillet (no need to wash it out).
In a small resealable plastic storage bag, combine the mayonnaise and chili garlic sauce. Close the bag and use your hands to mix the two sauces together until well combined. Refrigerate the spiced mayonnaise until ready to use.
Whisk the eggs together in a liquid measuring cup with a spout until smooth. Refrigerate until ready to use.
Heat the same skillet that you used to make the scallion oil over medium to medium-high heat. Add the remaining 2 teaspoons oil and heat until it starts to shimmer. Add the Chinese sausage and cook until lightly crispy and the edges start to curl, 2 to 3 minutes, flipping the sausage over after 1 minute. Use a slotted spoon to transfer the sausage to a plate, leaving the oil behind in the skillet.
Remove the shrimp from the refrigerator and add the shrimp in a single layer to the hot skillet (leave any excess fish sauce behind in the bowl) and cook until opaque and just cooked through, about 2 minutes, flipping the shrimp over after 1 minute. Transfer the shrimp to the plate with the sausage and set aside at room temperature.
Heat a cast-iron grill pan or outdoor grill to medium to medium-high heat.
Use a pastry brush to brush a thin layer of water evenly all over one side of a rice paper wrapper and press a second wrapper directly on top of the first one. The rice paper will naturally start to curl and want to separate; just try your best to keep them together. Use your hands to carefully lay both wrappers on the grill pan or on the grill grates.
With one hand, use a pair of tongs to press the middle of the rice papers down onto the grill. With your other hand, use the back of a large metal spoon to press the rice papers onto the grill by moving it in a circular motion, applying even pressure to ensure all of the rice paper has direct contact with the grill and the wrappers remain as flat as possible. If air bubbles start to form between the rice paper wrappers, use the back of the spoon to press them down and out to flatten. Grill the rice papers until they turn white and opaque and charred in spots, about 1 minute, then use the tongs to flip the wrappers over.
Immediately after flipping, smear 1 heaping tablespoon of scallion oil onto the second side of the rice paper. Drizzle with 2 tablespoons of the whisked eggs and use the back of a second spoon to smear the scallion oil and eggs so they cover most of the rice paper, leaving a roughly 1/2-inch border. Top evenly with a quarter of the shrimp and the sausage and cook until the egg turns opaque and is cooked through, about 30 seconds.
Use a large flat spatula to transfer the topped rice paper to a large plate. Repeat to make three additional bánh tráng nướng, putting each own on its own plate as they come off the grill.
Once all four have been grilled, use kitchen shears to snip a small opening in the corner of the resealable bag filled with the mayonnaise. Drizzle the top of each bánh tráng nướng with some of the sauce. Sprinkle with coarsely chopped cilantro and crispy fried shallots and serve immediately.

Cook’s Note

Store leftover scallion oil in an airtight container in the refrigerator for up to 1 week.

Bánh Tráng Nướng

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