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Mini prawn po' boys recipe

Mini prawn po' boys recipe

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

  • Makes 6
  • 17 mins to prepare and 13 mins to cook
  • 227 calories / serving
  • Healthy
  • Dairy-free


  • 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

  • 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


  1. 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.

  2. 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.

  3. 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

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