Piri-piri prawn po' boy recipe
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- Serves 4
- Takes 10 mins
- 660 calories / serving
- Dairy-free
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
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Shop ingredientsEach serving contains
- Energy
- 2780kJ 660.0kcal
- Fat
- 16g
- Saturates
- 3g
- Salt
- 2.6g
- Sugars
- 17g
of the Reference intake
Carbohydrate 96.5gProtein 29.6gFibre 6.8g
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Sign in to shopMethod
- 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
