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Piri-piri prawn po' boy recipe

3 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

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

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2780kj
660kcal 33%
Fat
16g 23%
Saturates
3g 17%
Sugars
17g 19%
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