Recipe
Spicy Prawn Po’ Boys With Sriracha Fries
Prep: 40 minutes
Serves: 2
“Add some spice to your romantic meals with Spicy Prawn Po’ Boys.”
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Golden, lightly sweet brioche meets fiery sriracha and luxurious prawn, for a Spicy Prawn Po’ Boys meal that will make you say “Ooh La La!”
Ingredients
- 2 St Pierre Brioche Sub Rolls
- 4 tbsp mayonnaise
- 1 tbsp (or more to taste) sriracha sauce
- 1 tbsp all purpose flour
- 1 tbsp cajun spices
- 6 ounces raw king prawns (shelled and de-veined)
- 4 tbsp breadcrumbs
- Oil for frying
- Two handfuls shredded Iceberg lettuce
- 2 vine tomatoes, thinly sliced
- 1 red chilli, very thinly sliced
To serve
- Skin on fries
- Sriracha mayonnaise, above
- Fresh green chillies, sliced
Method
- Warm the subs in a preheated oven for a few minutes.
- Meanwhile, mix the flour and spices together in a bowl then add the raw prawns and toss well to coat them all over. Remove the prawns and set on a plate
- Add the breadcrumbs to the remaining spiced flour in the bowl and mix then tip the dusted prawns back into the bowl. Coat well with breadcrumbs and set aside
- Wash and shred the lettuce and slice the tomatoes and chillies
- Open the warm subs and spread a little sriracha mayo onto each base. Add a generous amount of lettuce and some tomato slices
- Heat 100ml vegetable oil in a large deep wok and when it’s hot, carefully add the prawns. You can check it’s hot enough by testing with a few breadcrumbs, which should sizzle as soon as you put them in the pan
- Fry for about 3 minutes, until golden, crispy and cooked through, turning with a large metal spoon halfway through cooking. Check that the flesh has turned pink all the way through
- Lift the prawns out with a metal slotted spoon and drain on kitchen paper, then pile into the subs
- Add some sliced red chilli for an extra kick and serve with fries drizzled with more sriracha mayo and green chillies
If using a wok, take extra care with the hot oil. Do not overheat and never leave the pan unattended. Alternatively, use a deep fat fryer according to the instructions.
Bon appétit!