Po Boy Prawn Roll

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Tim makes a Po Boy Prawn Roll with crispy Cajun coated prawns fried until golden, then stacked into crusty rolls with shredded lettuce, tomato and pickles. The hero is a quick Thousand Island sauce with mayo, ketchup, mustard, cayenne, pickle juice and chives for a tangy spicy hit. Finish with extra chives and serve straight away for maximum crunch.

Ingredients

For the Prawns

• 500g raw peeled prawns, tails removed
• 1 cup cornmeal
• 1 cup plain flour
• ¼ cup cajun seasoning
• 4 eggs

Thousand Island Sauce

• 1 cup mayo
• ¼ cup ketchup
• ¼ cup mustard
• ½ tsp cayenne pepper
• 2 tbsp pickle juice
• 2 tbsp chives, finely sliced + extra for garnish

Other

• 4 x long crusty rolls
• 2 cups lettuce, shredded
• 2 cups oil, for shallow frying
• 2 large tomatoes, sliced
• Chives
• Pickles

Method

1. Combine the mayonnaise, ketchup, mustard, cayenne, pickle juice and chives in a bowl, mix well and set aside.
2. In another bowl, mix together the cornmeal, flour and Cajun seasoning. Beat eggs in a separate bowl. Dip the prawns into the egg, then dredge in the flour mixture until evenly coated, shaking off any excess, and set aside on a tray.
3. Heat the oil in a large frying pan over medium heat. Fry the prawns in batches for 1–2 minutes on each side or until golden, crispy and cooked through. Transfer to a plate lined with paper towel to drain.
4. Lightly toast the rolls if desired. Spread Thousand Island sauce generously over both sides of each roll, then layer with lettuce, fried prawns, tomato slices, pickles and a sprinkle of extra chives.