Crispy Cajun-Style King Prawn Po'Boy
For this Louisiana-inspired sandwich you'll coat prawns in a spicy cajun cornflour mix, then pan-fry until crispy and golden. Pile the prawns into crusty ciabatta with lettuce, tomato and cajun mayo and serve with chips and salad to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Vegetable oil, Flour (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Cut your potatoes (skins on) into chips
Add the chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for an initial 20-25 min or until golden and crisp
Once the chips are cooking, slice your tomato[es] finely
Wash your lettuce, then pat dry with kitchen paper and chop in half
Shred half the lettuce finely
Chop the remaining lettuce into wedges
Combine your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), a generous pinch of salt and a very generous grind of pepper in a medium bowl – this is your Cajun-style spice mix
Remove half the spice mix and set aside for later in a small bowl
Add your cornflour to the remaining spice mix and give everything a good mix up – this is your spiced cornflour
Add 2 tbsp [3 tbsp] [4 tbsp] flour to a plate and add your soy sauce to a small bowl
Drain your king prawns and pat them dry with kitchen paper
Coat the king prawns in the flour, tap off the excess, then add them into the soy sauce and toss to coat evenly
Finally, dip the soy coated king prawns into the spiced cornflour, making sure they are coated all over – these are your coated king prawns
Once the chips are almost done, heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a high heat
Once hot, add the coated king prawns and cook for 4-5 min, turning once halfway, until crispy and cooked through – these are your crispy Cajun-style king prawns
Once done, transfer the crispy Cajun-style king prawns to kitchen paper
Add your ciabatta[s] to the tray[s] on top of the chips for a final 4-5 min or until hot and crusty
Once hot, carefully slice the warmed ciabatta[s] in half
Add your mayo and half your white wine vinegar (save the rest for later!) to the bowl with the reserved spice mix
Mix until fully combined – this is your Cajun-style mayo
Fill the warmed ciabatta with the Cajun-style mayo, shredded lettuce, sliced tomato and crispy Cajun-style king prawns
Serve with the chips and a lettuce wedge to the side
Drizzle the lettuce wedge with a little olive oil and the remaining white wine vinegar
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (crustacean, egg, gluten, mollusc, mustard, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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