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Cut your white cabbage and carrots in half. Then, using a mandolin if you have one or knife if you don’t, slice your white cabbage, carrots, and radishes into thin slices.
Lay your radishes on top of each other and cut into matchsticks. Repeat this step with the carrots.
Put your chopped carrots and radishes in a bowl with the juice of a lime. Add salt and mayonnaise and stir well. Set aside in the fridge while you prepare the rest.
Now it’s time to coat your prawns. Mix your panko breadcrumbs with chilli flakes on a plate. Add a layer of mayonnaise on another.
Dip the prawns into the mayo and then into the panko mixture until they are all fully coated.
Drizzle with a little oil then put into the air fryer at 200°C for 8 mins.
While your prawns cook, make your firecracker sauce. Grab a small bowl and grate in the garlic and ginger. Then add the buffalo sauce, soy, and rice vinegar.
Once your prawns are crispy and golden, it’s time to assemble the bánh mì. Add a layer of mayonnaise on the inside of the baguette then top it with the slaw, prawns, sauce, and a generous helping of coriander.