Cajun-spiced fried prawns, a pickle-laced mayonnaise and fresh salad are piled into sub rolls to make the po’ boy: one of the world’s greatest sandwiches.
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Serves
4
FOR THE PRAWNS
King Prawns
Cajun Spice Mix
Buttermilk
Polenta
Plain Flour
FOR THE SAUCE
Red Onion
Gherkin
Mayonnaise
Tomato Ketchup
Mustard
Gherkin Brine
TO ASSEMBLE
Iceberg Lettuce
Tomato
Chive
Baguette
Hot Sauce
Salt
Black Pepper
Serves
4
FOR THE PRAWNS
King Prawns
Cajun Spice Mix
Buttermilk
Polenta
Plain Flour
FOR THE SAUCE
Red Onion
Gherkin
Mayonnaise
Tomato Ketchup
Mustard
Gherkin Brine
TO ASSEMBLE
Iceberg Lettuce
Tomato
Chive
Baguette
Hot Sauce
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Combine the prawns, Cajun seasoning and enough buttermilk to cover the prawns. Pop in the fridge for half an hour.
Step 2.
Make your sauce. Finely chop your red onion and your gherkins, then combine in a bowl with your mayonnaise, ketchup, mustard and gherkin brine. Give it a good mix and set aside.
Step 3.
Time to prepare your sandwich filling. Finely shred your lettuce and slice your tomatoes. Finely chop your chives.
Step 4.
When you’re ready to eat, heat a good 2 inches of oil to 180°C/354°F.
Step 5.
Make your prawn coating station by combining the flour and polenta in a bowl with a good pinch of salt. Dip each prawn into the coating and lower carefully into the fryer a few at a time. When they have curled up and gone golden, they are cooked. Remove the prawns from the oil with a slotted spoon and drain on kitchen paper whilst you cook the rest of your prawns.
Step 6.
Assemble the sandwiches by spreading your bread of choice with the sauce, adding lettuce and tomato slices, followed by the prawns. Top with chives and hot sauce. Eat hot!
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