Ingredients:

2 small carrots peeled and shredded
1/2 thinly sliced radishes
1 jalapeño seeded and diced
Pinch of sugar & of Kosher salt
2 1/2 teaspoons of Asian Fish Sauce
1 teaspoon of fresh cilantro
2 cloves of garlic
​2 teaspoons of grated fresh ginger

1 teaspoon of chopped peeled lemongrass
​1 small fresh chili, halved and seeded
​4 teaspoons of rice vinegar
8 ounces of shrimp, peeled and deveined
2 Tablespoons sesame oil
Mayonnaise for serving
Sriracha sauce for serving
1 baguette, split lengthwise, crosswise, & toasted

Directions:

1.  In a small bowl, combine the carrots, radishes, jalapeño, vinegar, sugar, salt and 1/2 teaspoon of the fish sauces and let rest while preparing the shrimp.  
2.  In a food processor, combine the rest of the fish sauce, cilantro garlic, ginger, lemongrass, chili, and process until everything is finely chopped.
3.  Add the shrimp and pulse until you have a chunky paste.
4.  Heat the sesame oil in a large skillet over high heat and add the shrimp paste to the skillet until browned on one side - 2-3 minutes - than flip to the other side.  (It's not important if it breaks, just be sure to brown both sides.).  Lightly salt to taste.
5.  Spread mayonnaise on one side of baguette and sriracha on the other side.  Top with the carrots, radishes, jalapeño that have been pickled in the small bowl.  Put baguette on sandwich and enjoy.