These crispy prawn sandwiches are so tasty and perfect for lunch or dinner. They are slightly spicy so great for those who like a little spice. The sandwiches are made up of crispy prawns that are seasoned with a Cajun spice and coated in breadcrumbs. They also contains a creamy spicy sauce that really does complement the sandwiches along with some crunchy iceberg lettuce and sliced tomatoes.
This sandwich is inspired by the shrimp po boy which is a sandwich from Louisiana. The shrimp po uses creole seasonings to flavour the shrimp and the shrimp is coated in flour and fried. It is then added to New Orleans French bread and served with a spicy southern sauce, lettuce, tomatoes and pickles.
This crispy prawn sandwich recipe is very similar to the shrimp po boy and uses very similar seasonings to get that southern flavour. Instead of using flour for the breading, I use panko breadcrumbs as I love the crispy texture the panko breadcrumbs give.
If you’re looking for an extremely flavoursome sandwich then this is definitely the one.
What Bread to use for this Sandwich?
To make this sandwich it is best to use a long type of bread. You can use any long bread you prefer. Below is a list of breads that go well with this sandwich:
- French Baguette Rolls - this recipe makes enough prawns to fill two 10 inch baguettes or four small baguettes (petit pains) which measure around 4 inches.
- Submarine Rolls - makes enough prawns to fill two large submarine rolls.
- Brioche Baguette Rolls - you can use two 10 inch brioche baguettes or four smaller brioche baguettes.
- Brioche Hot Dog Rolls - use four small brioche hot dog rolls.
Ingredients for Crispy Prawn Sandwiches
Sauce Ingredients
- Mayonnaise – I use low fat mayonnaise for the sauce.
- Sriracha – or any red-hot sauce.
- Lime juice – squeezed from a fresh lime.
- Black pepper – use good quality black pepper.
- Garlic granules – or garlic powder.
- Onion granules – or onion powder.
For the Prawns
- Prawns – also known as shrimp in some countries. I use jumbo king prawns.
- Seasonings – Cajun seasoning that includes salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, ground ginger, thyme and oregano.
- Flour – use plain or all-purpose flour to coat the prawns before they are coated in the egg. This help the breadcrumbs to stick to the prawns.
- Egg – use 1 medium egg.
- Sriracha – or any red-hot sauce.
- Breadcrumbs – I use panko breadcrumbs but use any kind.
- Oil – use any vegetable oil for cooking.
For the Sandwiches
- Tomato – I use a large beef tomato.
- Lettuce – I use iceberg lettuce. You can use romaine instead.
- Bread – I use long brioche rolls but you can use your favourite bread.
How to Make Crispy Prawn Sandwiches
1. Start by preparing the sauce. Add all the sauce ingredients to a small bowl and mix well. Cover and store in the fridge.
2. Devein and rinse the prawns then pat dry with paper towels. Add them to a bowl then add the salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, ground ginger, thyme and oregano. Mix well so the seasonings coat all the prawns then set the bowl aside.
3. Gather 3 bowls and add the plain flour to one bowl. To another, add the egg and sriracha then whisk them together. To the last bowl, add the panko breadcrumbs. Take a prawn, dip it in flour then dip it in the egg mixture. Drain off any excess egg then dip the prawn into the panko breadcrumbs and turn the prawn a few times to fully coat. Place the prawn on a plate or baking tray and repeat the process with the rest of the prawns. Set the breaded prawns aside to rest for 15 minutes.
4. Place a large frying pan or skillet onto a medium heat and add the oil. Allow the oil to heat then add the prawns. Cook for 5 minutes turning occasionally until the prawns are golden brown. If the prawns begin to brown too quickly then the heat is too high and you should reduce the heat. If 5 minutes past and the prawns are not golden then increase the heat slightly. Remove the prawns and add them to a plate lined with kitchen towel to soak up any excess oil.
5. Finely chop the lettuce and slice the tomato. Cut the brioche rolls longways and spread the sauce onto both sides of each roll. Add in the lettuce, tomatoes and prawns in any order you want. If you prefer, you can assemble the sandwich then add the sauce on top instead.
Recipe Tips
- This recipe makes 4 small sandwiches or 2 large sandwiches.
- When cooking the prawns, you don't want to cram them into the pan so if you're pan is small cook in two batches.
Nutrition
Nutrition based on 1 serving - Calories: 466kcal | Fat: 23.3g | Saturates: 4.6g | Carbs: 46.6g | Sugar: 10.0g | Fibre: 3.1g | Protein: 16.0g | Salt: 2.36g.
Storage
Make these sandwiches to eat immediately.
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Crispy Prawn Sandwiches
Ingredients
For the Sauce
- 4 tablespoon mayonnaise I use low fat
- 1 tablespoon sriracha sauce
- 1 teaspoon lime juice from fresh lime
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder/granules
- ¼ teaspoon onion powder/granules
For the Crispy Prawns
- 150g raw jumbo prawns or shrimp around 12 large jumbo prawns
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¾ teaspoon cayenne pepper
- ½ teaspoon garlic powder/granules
- ½ teaspoon onion powder/granules
- ½ teaspoon ground ginger
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 20g plain flour
- 1 medium egg
- 1 tablespoon sriracha sauce
- 50g panko breadcrumbs
- 150ml vegetable oil
For the Sandwiches
- 1 large beef tomato
- 80g iceberg lettuce
- 4 brioche rolls or 2 larger rolls
Instructions
- Start by preparing the sauce. Add all the sauce ingredients to a small bowl and mix well. Cover and store in the fridge.
- Devein and rinse the prawns then pat dry with paper towels. Add them to a bowl then add the salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, ground ginger, thyme and oregano. Mix well so the seasonings coat all the prawns then set the bowl aside.
- Gather 3 bowls and add the plain flour to one bowl. To another, add the egg and sriracha then whisk them together. To the last bowl, add the panko breadcrumbs. Take a prawn, dip it in flour then dip it in the egg mixture. Drain off any excess egg then dip the prawn into the panko breadcrumbs and turn the prawn a few times to fully coat. Place the prawn on a plate or baking tray and repeat the process with the rest of the prawns. Set the breaded prawns aside to rest for 15 minutes.
- Place a large frying pan or skillet onto a medium heat and add the oil. Allow the oil to heat then add the prawns. Cook for 5 minutes turning occasionally until the prawns are golden brown. If the prawns begin to brown too quickly then the heat is too high and you should reduce the heat. If 5 minutes past and the prawns are not golden then increase the heat slightly. Remove the prawns and add them to a plate lined with kitchen towel to soak up any excess oil.
- Finely chop the lettuce and slice the tomato. Cut the brioche rolls longways and spread the sauce onto both sides of each roll. Add in the lettuce, tomatoes and prawns in any order you want. If you prefer, you can assemble the sandwich then add the sauce on top instead.
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