-
-
Add this recipe to your binder
This recipe is in your binder
-
Mini prawn po' boys recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
56 ratings
Spicy Cajun flavours are front and centre in these prawn po' boys, traditional sandwiches from Louisiana. Serve alongside a zingy remoulade for a summer sandwich that everyone will love. See method
Ingredients
- ½ small red onion, thinly sliced
- 1 lemon, juiced
- 165-170g raw king prawns (defrosted if frozen)
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp plain flour
- 1 tbsp vegetable oil
- 1 Little Gem lettuce, very finely shredded
- 6 cocktail gherkins, finely sliced (optional)
- 6-pack bake-at-home petit pains, baked to pack instructions
For the remoulade
- 3 tbsp light mayonnaise
- 1 tbsp Dijon mustard
- a few dashes of Tabasco (optional)
- ⅛ tsp smoked paprika
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
955kj
227kcal
11%
-
Fat
6g
9%
-
Saturates
1g
4%
-
Sugars
3g
3%
-
Salt
1.1g
19%
of the reference intake
Carbohydrate 33.4g
Protein 9.2g
Fibre 2.8g
Method
-
Mix the onion with half the lemon juice. Set aside, stirring occasionally. Meanwhile, mix together the remoulade ingredients with 1 tsp lemon juice. Chill both for up to 24 hrs.
-
Pat the prawns dry, then carefully slice down the back of each prawn to butterfly. Mix the paprika, oregano and flour, then toss with the prawns. Heat the oil in a frying pan over a medium heat; scatter in the prawns, shaking of any excess flour. Fry for 2-3 mins, turning, until cooked through.
-
Split the petit pains as you would a hot dog bun, spread with the remoulade and stuf with shredded lettuce and prawns. Top with the lemony onions, plus sliced gherkins (if using), to serve.
See more Prawn recipes