Tempura Prawn Po’ Boy
By OcadoLife
Published on 26 May 2022
This twist on the Louisiana sandwich, this Tempura Prawn Po’ Boy by food writer Emily Jonzen features deliciously crisp tempura prawns dusted with cajun spices. Pile them into warm, freshly baked baguettes with crunchy salad and the punchy sauce.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 packs of m&s frozen tempura prawns (enough for 5 per sandwich)
- 1.5 tsp of cajun seasoning
- 2 large part-baked baguettes
- 1 garlic clove, crushed or grated
- 1 tbsp of lemon juice
- 4 tbsp of mayonnaise
- 1.5 tsp of hot sauce, plus extra to serve (optional)
- 1 tsp of smoked paprika
- 1 tsp of dijon mustard
- 1 tsp of worcestershire sauce
- 2 tbsp of pickles, finely chopped, plus extra slices to serve
- 2 little gem lettuces, finely shredded
- 2 beef tomatoes, sliced
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Place the prawns on a baking tray and sprinkle over the cajun seasoning. Bake for 15 mins till cooked through. Bake the baguettes as per pack instructions.Step 2
For the sauce, combine the garlic and lemon juice in a mixing bowl, then stir in the mayonnaise, hot suace, smoked paprika, dijon mustard, worcestershire and pickles and season to taste – the sauce should be hot and tart.Step 3
Cut each baguette in half widthways, then split open and divide the lettuce, tomatoes and extra pickles between them. Top with the prawns and spoon over the sauce, to serve. Add extra hot sauce, if you like.