Prawn Po’ Boys
Cherie Metcalfe
These delightful sandwiches feature golden, crispy prawns nestled in soft sub rolls, creating a perfect harmony of crunch and creaminess. Ideal for a casual lunch or a fun dinner, these po’ boys are a crowd favourite!
Ingredients
4 sub rolls
¼ iceberg lettuce, finely sliced
2 tomatoes, sliced
1 avocado, sliced
600g prawns, shelled & deveined
150g The Secret Sauce
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250g self raising flour
250ml light beer (or Soda Water)
3 tbsp Man Rub
Directions
- Mix the self-raising flour and Man Rub together with the beer, whisk well, and set aside on the bench for 5 minutes to thicken while you prepare the prawns.
- Heat oil in a saucepan or deep fryer to 180°C. You want the batter to sizzle and turn golden quite quickly, but not start smoking.
- Dry the prawns and dust them with a light coating of flour.
- Dredge the prawns through the batter so that they’re completely coated. Dip each prawn in the oil and drag it across the surface for a few seconds to let the batter start frying—this prevents it from sinking and sticking to the bottom straight away.
- Deep fry for 2 minutes or until golden and crispy.
- Cut the sub rolls vertically, spread with Secret Sauce, and fill with lettuce, tomatoes, and avocado. Top with the deep-fried prawns and a bit more sauce, and serve.
