Louisiana prawn po’boy

Calling on the best of Southern USA's food heritage, crispy French bread houses grilled prawns coated in a flavour-loaded Southern marinade.

Louisiana prawn po'boy Credit: Smith Street Books

• serves

  4

• prep

  15 minutes

• cook

  6 minutes

• difficulty

  Easy

Ingredients

• 600 g (1 lb 5 oz) large green prawns, shelled and deveined
• bamboo skewers, soaked in cold water
• 1 long baguette, cut into 4 lengths  then halved
• 2 cucumbers, sliced into thin lengths
• ½ green oakleaf lettuce, washed and drained thoroughly

Louisiana marinade

• 2 tbsp olive oil
• 1 garlic clove, finely chopped
• 1 tsp sweet paprika
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp cayenne pepper
• ½ tsp dried oregano
• ½ tsp dried thyme

Remoulade

• 125 g (4½ oz/½ cup) good-quality whole egg mayonnaise
• 1 tsp dijon mustard
• juice of ½ lemon
• 2 tsp capers, roughly chopped
• ¼ tsp cayenne pepper
• ¼ tsp sweet paprika

Marinating time: 30 minutes

Instructions

To make the marinade, combine the ingredients in a large mixing bowl. Add the prawns and toss to coat well. Cover and refrigerate for 30 minutes.

To make the remoulade, combine the ingredients in a small mixing bowl. Mix well and set aside.

Heat the barbecue grill to medium and lightly grease with oil.

Thread the prawns onto the bamboo skewers and cook for 2–3 minutes on each side.

Fill the baguettes with cucumber and lettuce. Remove the prawns from the skewers and pile onto the lettuce. Top with remoulade and serve.

Recipe from Feed The Man Meat (Smith Street Books).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.