Shrimp ‘po boy’ submarine sandwiches

Prep: 15 mins
Cook: 15 mins
Shrimp ‘po boy’ submarine sandwiches
Packed full of flavour, this American inspired recipe is delicious and simple to make.
 

3 tbsp plain flour

1 egg, beaten

100g white breadcrumbs

2 tsp Cajun seasoning

240g frozen raw jumbo king prawns, thawed

Sunflower oil, for deep-frying

4 white finger rolls, split open and cut sides lightly toasted

4 tbsp reduced fat mayonnaise

Buter lettuce, leaves washed and set aside

1 large tomatoe, sliced

Hot sauce, to serve

1 lemon, cut into wedges, to serve

Oven chips, to serve (optional)

Put the flour, egg and breadcrumbs into separate bowls.

Add half the Cajun seasoning to the flour bowl and the other half to the breadcrumbs, along with ½ teaspoon of salt.

Mix well to combine.

Pat the prawns dry with kitchen paper.

Dip the prawns (in batches) first in the flour, tossing to coat and shaking of any excess, then into the egg, allowing any excess to drip of.

Finally, coat in the spiced breadcrumbs, then lay them on a large plate.

Repeat, until all the prawns are coated.

Fill a medium pan with enough sunflower oil to come halfway up the sides.

Warm over a medium heat.

To test if the oil is hot enough for frying, drop a cube of bread into the pan. It should turn a pale golden colour in 60 seconds.

Deep-fry the prawns in batches for 3-4 minutes, until golden.

Remove with a slotted spoon and drain on kitchen paper.

Spread each roll with the mayonnaise and some lettuce and tomatoe slices.

Top with the prawns and some hot sauce.

Serve with lemon wedges on the side and oven chips if you like.

Serves
4

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Shellfish, Vegetables, Oil, Bread

Recipe Type
Sandwiches

Cuisine
American

Level of Difficulty
Easy

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