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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
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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.
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