Australian Prawn Recipes

Australian Prawns

American Popcorn prawn po’boy

This recipe is part of our "Around-the-world prawn sandwich" series. Please note that this recipe requires an additional 30 min chill time to marinate the prawns.

American Popcorn prawn po’boy
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 250 ml (1 cup) buttermilk
 1 tbsp tabasco sauce
 450 g small peeled and deveined green Australian prawns (15 gm each) 5 prawns per sandwich
 180 g (1 cup) coarse polenta
 80 g (½ cup) plain flour
 6 soft white baguette rolls, cut lengthways
 Vegetable oil, for deep-frying
 2 cups shredded iceberg lettuce
 ½ white onion, thinly sliced
 Lemon wedges and coriander to serve
Remoulade
 ¼ cup each sour cream and mayonnaise
 2 tbsp dill pickle, finely chopped
 1 tbsp tabasco, or to taste
 1 tsp dijon mustard
 1 tsp lemon juice, or to taste
 1 garlic clove, crushed
 ½ tsp smoked paprika

Method

Remoulade:
1

Combine ingredients in a small bowl, season to taste and refrigerate until required.

Popcorn Prawns:
2

Combine polenta and flour in a bowl, season to taste.

3

Place buns on a tray and transfer to oven to warm through (5 minutes).

4

Heat oil in a deep-sided saucepan over medium-heat or in a deep-fryer to 180ºC.

5

Drain prawns from buttermilk mixture (discard), shaking off excess, dip in polenta mix, shake off excess then fry in batches until golden and crisp and cooked through (1½ -2 minutes).

6

Transfer to a plate lined with kitchen paper. Repeat with remaining prawns and season to taste.

7

Spread rolls with remoulade, top with iceberg, white onion and prawns. Serve with fresh coriander and lemon if desired.

Serves 6.
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Ingredients

 250 ml (1 cup) buttermilk
 1 tbsp tabasco sauce
 450 g small peeled and deveined green Australian prawns (15 gm each) 5 prawns per sandwich
 180 g (1 cup) coarse polenta
 80 g (½ cup) plain flour
 6 soft white baguette rolls, cut lengthways
 Vegetable oil, for deep-frying
 2 cups shredded iceberg lettuce
 ½ white onion, thinly sliced
 Lemon wedges and coriander to serve
Remoulade
 ¼ cup each sour cream and mayonnaise
 2 tbsp dill pickle, finely chopped
 1 tbsp tabasco, or to taste
 1 tsp dijon mustard
 1 tsp lemon juice, or to taste
 1 garlic clove, crushed
 ½ tsp smoked paprika

Directions

Remoulade:
1

Combine ingredients in a small bowl, season to taste and refrigerate until required.

Popcorn Prawns:
2

Combine polenta and flour in a bowl, season to taste.

3

Place buns on a tray and transfer to oven to warm through (5 minutes).

4

Heat oil in a deep-sided saucepan over medium-heat or in a deep-fryer to 180ºC.

5

Drain prawns from buttermilk mixture (discard), shaking off excess, dip in polenta mix, shake off excess then fry in batches until golden and crisp and cooked through (1½ -2 minutes).

6

Transfer to a plate lined with kitchen paper. Repeat with remaining prawns and season to taste.

7

Spread rolls with remoulade, top with iceberg, white onion and prawns. Serve with fresh coriander and lemon if desired.

Serves 6.
American Popcorn prawn po’boy