Piquillo-Pepper Num Pangs

Name: Piquillo-Pepper Num Pangs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 fillets anchovy fillets, chopped; 2 teaspoons Asian fish sauce; 2 mediums carrots, julienned; 2 Tbsps cider vinegar; 12 larges cilantro sprigs; 1 teaspoon crushed red pepper; 170 grams cucumber, thinly sliced lengthwise on a mandoline; 2 garlic cloves—1 chopped, 1 whole; 2 teaspoons fresh lime juice; 4 servings Mayonnaise, for spreading; 59 milliliters extra-virgin olive oil; 170 grams piquillo peppers, drained; 4 servings Salt and freshly ground pepper; 4 servings Sriracha sauce, for drizzling; 4 6-inch lengths of semolina baguettes or kaiser rolls, split; 1 Tbsp sugar; 710 milliliters packed Thai basil leaves; 4 Tbsps unsalted butter

You can never have too many side dish recipes, so give Piquillo-Pepper Num Pangs It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

In a medium bowl, toss the carrots with the vinegar and sugar.

Ingredients you will need

Carrot

Vinegar

Sugar

Equipment you will use

Bowl

Let stand at room temperature for 1 hour; stir occasionally.

In a food processor, combine the basil, anchovies, lime juice, fish sauce, crushed red pepper and chopped garlic and process to a paste. With the machine on, slowly pour in the olive oil and puree until blended. Season with salt and pepper.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Fish Sauce

Lime Juice

Anchovies

Olive Oil

Garlic

Basil

Equipment you will use

Food Processor

Let stand at room temperature for at least 30 minutes.

Preheat the broiler.

Equipment you will use

Broiler

Spread the cut sides of the baguettes with the butter. Toast 3 inches from the heat. Rub the toasted sides with the garlic clove; spread with the mayonnaise.

Ingredients you will need

Whole Garlic Cloves

Mayonnaise