Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  All Recipes

| 1. Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate. | 2. Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette. | 3. Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces. | 4. Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	1		peeled shredded	29.52	6.8976	0.6696	0.1728
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
	2	scallions	chopped	403.4676	0.0	89.7602	2.2667
rice vinegar	1/4	cup		403.4676	0.0	89.7602	2.2667
cilantro	1/3	cup	chopped	1.2267	0.1957	0.1136	0.0277
mayonnaise	3	tablespoons	low fat	162.45	0.0	0.1665	18.0
plain yogurt	3	tablespoons	low fat	-	-	-	-
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
french baguette	3		cut	403.4676	0.0	89.7602	2.2667
prawn	1	pound	cooked thawed	403.4676	0.0	89.7602	2.2667
cucumber	18 thin	slices		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.