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Piri-piri prawn po' boy recipe
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4 ratings
Here's a great twist on a fish finger sandwich. This mouth-watering fried prawn sub roll is sweet, spicy and zingy. Ready in just 10 minutes, it makes a speedy yet special weekend lunch. See method
Ingredients
- 1 tbsp piri-piri seasoning or hot chilli powder
- 100g plain flour
- 2 eggs
- 150g dried breadcrumbs
- 2 x 165g packs raw king prawns, patted dry
- 2 tsp vegetable oil
- 6 tbsp light mayonnaise
- 2 tbsp sweet chilli sauce
- 1 lime, zested and juiced
- 4 white sub rolls
- ½ iceberg lettuce, shredded
- 2 salad tomatoes, halved and thinly sliced
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
2780kj
660kcal
33%
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Fat
16g
23%
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Saturates
3g
17%
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Sugars
17g
19%
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Salt
2.6g
43%
of the reference intake
Carbohydrate 96.5g
Protein 29.6g
Fibre 6.8g
Method
- Mix the seasoning with the flour in a small bowl. Beat the eggs in a second small bowl, then add the breadcrumbs to a third bowl.
- One at a time, evenly coat the prawns in the spiced flour, then the egg, and finally the breadcrumbs. Transfer to a plate.
- Heat an air-fryer to 180°C. Brush the breaded prawns with the oil, then air-fry for 4-5 mins until cooked through. Or, fry in a nonstick pan over a medium heat for 3-4 mins until cooked through and golden, tossing occasionally, adding a little more oil if needed.
- Meanwhile, mix together the mayo, chilli sauce and 2 tsp lime juice. Fill the rolls with the lettuce and tomatoes. Top with the prawns and drizzle over the sweet chilli mayo. Finish with a scattering of lime zest to serve.
See more Ultimate sandwich recipes