Prawn Po' Boy
Crisp spiced prawns in a soft baguette with lettuce, tomato and a tangy remoulade. A New Orleans classic.
- Time30 min
- LevelEasy
- Costabout £2.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Stir the mayonnaise, mustard, hot sauce and gherkins together for the remoulade.
- 2
Mix the flour, cornmeal, Cajun seasoning and paprika in a shallow dish. Pour the milk into another.
- 3
Dip each prawn in the milk, then press into the flour mix to coat.
- 4
Heat the oil in a deep pan until a pinch of flour sizzles at once. Fry the prawns in batches for 2 minutes until golden. Drain on kitchen paper.
2 min - 5
Warm the rolls following the packet instructions, then split them open.
- 6
Spread with remoulade, then fill with lettuce, tomato and hot prawns.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.