Chef Ben Daitz's coconut tiger shrimp num pang on THE Dish

Ben Daitz has created a sandwich revolution with num pang - sandwiches using culinary traditions from Cambodia.

Daitz, along with college buddy Ratha Chaupoly, opened the first Num Pang Sandwich Shop in 2009 near New York City's Union Square.

Daitz joined "CBS This Morning: Saturday" to share his dishes with a twist on Cambodia flavors.

Coconut tiger shrimp num pang

Serves 6

Ingredients

30 tiger shrimp

1/2 cup shredded coconut flakes

1/2 cup coconut milk

Pinch of salt

Pinch of ground black pepper

3 12-inch french baguettes

3 tablespoons butter

Carrots, shredded and lightly pickled for an hour in sugar, white vinegar, salt and pepper (to taste)

Cucumber slices, 1/2-inch thick

Chili mayo

Cilantro

Chili mayo

1 cup of mayo (Hellman's)

1 1/2 tablespoon sambal chili sauce

1/2 teaspoon sugar

Pinch of sea salt and ground pepper

Method

In a medium bowl, mix mayo, sambal chili, sugar, salt and pepper until combined. Set aside in fridge until use.

Instructions

1) Clean and butterfly shrimp, set aside in fridge on top of ice. Pickle carrots, slice cucumber, pick cilantro leaves, make chili mayo as directed. Cut baguette to 6 inches each servicing.

2) Toaster oven to 350. Lay coconut flakes on a 1/4 sheet pan and toast until lightly brown. Turn accordingly about 4-8 minutes. Set aside to cool. Using a toaster oven, split bread in half and lightly toast until crisp brown.

3) Spread chili mayo on both sides of bread, lay sliced cucumbers, pickled carrots and cilantro. In a medium pan, heat butter and lightly sear shrimp with butter and salt and pepper.

4) Slowly add coconut milk to caramelize. Place 5 shrimp per sandwich, add toasted coconut flakes and enjoy!

Roasted cauliflower sandwich

Serves 4-6

Cauliflower

Ingredients

1 head of cauliflower (cut into 3-inch florets)

Instructions

1) Toss florets of cauliflower with salt, pepper and olive oil.

2) Roast in a 375-degree oven for 15 minutes or until nicely caramelized.

Eggplant puree

Ingredients

2 lbs of Chinese eggplant and 1 lb of Thai eggplant (if not available substitute 2 medium sized Italian eggplants)

4 cloves garlic (chopped)

3 inches ginger (chopped)

4 tbs of soy sauce

2 tbs sugar

2 tbs tomato paste

2 tbs cider vinegar

Salt and pepper to taste

Instructions

1) Place all of the ingredients into a large pot and cook on low heat until eggplant is completely cooked through (20-30 minutes).

2) Blend all together with an immersion blender (or regular blender).

3) Adjust seasoning with soy sauce, salt and pepper as needed.

Chili mayo

Ingredients

1 cup of mayo (Hellman's)

1 1/2 tablespoon sambal chili sauce

1/2 teaspoon sugar

Pinch of sea salt and ground pepper

Method

In a medium bowl, mix mayo, sambal chili, sugar, salt and pepper until combined. Set aside in fridge until use.

Assembly

3 12-inch french baguettes

Carrots, shredded and lightly pickled for an hour in sugar, white vinegar, salt and pepper (to taste)

Cucumber slices, 1/2-inch thick

Cilantro

Instructions

1) Pickle carrots, slice cucumber, pick cilantro leaves, make chili mayo as directed.

2) Cut baguette to 6 inches each servicing. Heat toaster oven to 350.

3) Split bread in half and lightly toast until crisp brown.

4) Spread chili mayo on both sides of the bread, lay sliced cucumbers, pickled carrots and cilantro.

5) Add cauliflower and top with eggplant puree and enjoy!

Grilled corn with chili mayo and coconut flakes

Makes 4

Ingredients

4 corn on the cob, cleaned with no husk

1 cup of mayo (Hellman's)

1 1/2 tablespoon sambal chili sauce

1/2 teaspoon sugar

Pinch of sea salt and ground pepper

2 whole limes cut in fours

1/2 cup unsweetened coconut flakes

Chili powder to taste

Melted butter

Instructions

1) In a medium bowl, mix mayo, sambal chili, sugar, salt and pepper until combined. Set aside in fridge until use.

2) Preheat grill to 350 degrees. While grill is heating, soak the corn in cold water for at least 10 minutes. Shake off all water and place corn on the grill for about 10-12 minutes. Make sure to turn corn to cook on all sides. Lightly brush corn on all sides with butter.

3) To serve, lay corn on one side, spread chili mayo over the top, sprinkle with coconut flakes and a few dashes of chili powder. Serve with a wedge of lime and enjoy!

4) You can boil or roast your corn if you do not have a grill. It's just as good.

Thai-basil mojito recipe

Ingredients

2 lime wedges

10 Thai basil leaves

2 ounces white rum

1 ounce simple syrup, recipe follows

soda water

Thai basil sprig, for garnish

Instructions

1) In a cocktail shaker, muddle together lime wedges, Thai basil leaves, rum and simple syrup with crushed ice.

2) Pour into a chilled highball glass.

3) Top off with soda water.

4) Garnish with Thai basil sprig. Yield: 1 drink.

Simple syrup

Ingredients

1 cup water

1 cup sugar

Instructions

1) Combine water and sugar in a small saucepan; bring to a boil.

2) Simmer until dissolved and thick syrup forms.

3) Once cooled, store the syrup in a jar in the refrigerator until ready to use. Yield: 1 cup.

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