125 ml (1/2 cup) rice vinegar
40 g caster sugar
1 large carrot, cut into julienne
1 baguette cut into 4
16 cooked peeled prawns, halved king medium
1 Lebanese cucumber, cut into julienne
4 crusty torpedo rolls, halved
Coriander sprigs, garlic chives and mint leaves, to serve
Sliced birds-eye chilli & crushed peanuts, to serve

Lime-chilli mayo

200 g good quality mayonnaise
Juice of 1 lime, or to taste
1 tablespoon fish sauce
1 garlic clove, finely chopped
1 birds-eye chilli, finely chopped

Stir vinegar, sugar and 75ml warm water in a saucepan over medium heat, stir until sugar dissolves, add carrot, remove from heat and refrigerate until chilled. Cover and refrigerate to pickle (at least 2 hours / up to a week).

For lime-chilli mayo, stir ingredients in a bowl to combine, season to taste and refrigerate until required.

To serve, spread rolls with lime-chilli mayo to taste. Top with prawns, cucumber, drained pickled carrot, herbs, chilli to taste and crushed peanuts.

Serves 4