Double Garlic Butter Prawn Po'Boys & Herby Mayo
with Cucumber Salad & Spiced Fries
Let’s go down to the South, specifically Louisiana for their famous Po'Boy sandwiches, but why travel for them when we can bring them straight to your table. Keeping to those Southern styles, add in some prawns and serve with a golden side of fries.
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Ingredients
2
potato
1 sachet
Garlic & Herb Seasoning
1
cucumber
½
Lemon
3 clove
Garlic
2 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
2
brioche hotdog buns
(Contains Milk, Egg, Gluten, Soy; May be present Sulphites, Sesame, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Mixed Salad Leaves
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries and half the garlic & herb seasoning on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber. • Zest lemon and slice into wedges. • Finely chop garlic.
• When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. • Cook prawns, Aussie spice blend and garlic, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add lemon zest and a squeeze of lemon juice. Stir to combine and season to taste.
• Meanwhile, slice brioche hotdog buns in half lengthways. • Bake directly on a wire oven rack until heated through, 5-7 minutes.
• In a medium bowl, combine mixed salad leaves, cucumber, a squeeze of lemon juice, a drizzle of olive oil. Season with salt and pepper.
• Fill brioche rolls with cucumber salad and garlic butter prawns. • Drizzle over dill & parsley mayonnaise. • Divide garlic butter prawn Po'Boys and spiced fries between plates. Enjoy!