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Tempura Prawn Po’ Boy

Tempura Prawn Po’ Boy

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

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.
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  • 2 packs M&S Frozen Tempura Prawns (enough for 5 per sandwich)
  • 1½ tsp cajun seasoning
  • 2 large part-baked baguettes
  • 1 garlic clove, crushed or grated
  • 1 tbsp lemon juice
  • 4 tbsp mayonnaise
  • 1½ tsp hot sauce, plus extra to serve (optional)
  • 1 tsp smoked paprika
  • 1 tsp dijon mustard
  • 1 tsp worcestershire sauce
  • 2 tbsp pickles, finely chopped, plus extra slices to serve
  • 2 little gem lettuces, finely shredded
  • 2 beef tomatoes, sliced


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.

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