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Piri-piri prawn po' boy recipe

Piri-piri prawn po' boy recipe

1 rating

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


  • 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

  • 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


  1. 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.
  2. One at a time, evenly coat the prawns in the spiced flour, then the egg, and finally the breadcrumbs. Transfer to a plate.
  3. 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.
  4. 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.

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