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American Popcorn prawn po’boy

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

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

 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
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.