Mini prawn po' boys recipe
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- Makes 6
- 17 mins to prepare and 13 mins to cook
- 227 calories / serving
- Dairy-free
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 955kJ 227.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 1.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 33.4gProtein 9.2gFibre 2.8g
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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
