Louisiana Prawn Po'Boy

Serves 4

Ingredients:

  • 600 g large raw prawns, shelled and deveined

  • bamboo skewers, soaked in cold water

  • 1 long baguette, cut into 4 lengths then halved

  • 2 cucumbers, sliced into thin lengths

  • 1/2 green oak leaf lettuce, washed and drained thoroughly

Louisiana Marinade:

  • 2 tablespoons olive oil

  • 1 garlic clove, finely chopped

  • 1 teaspoon sweet paprika

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

Remoulade:

  • 125 g (. cup) good-quality whole egg mayonnaise

  • 1 teaspoon dijon mustard

  • juice of 1/2 lemon

  • 2 teaspoons capers, roughly chopped

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon sweet paprika

Method:

To make the marinade, combine the ingredients in a large mixing bowl. Add the prawns and toss to coat well. Cover and refrigerate for 30 minutes.

To make the remoulade, combine the ingredients in a small mixing bowl. Mix well and set aside.

Heat the barbecue grill to medium and lightly grease with oil.

Thread the prawns onto the bamboo skewers and cook for 2–3 minutes on each side.

Fill the baguettes with cucumber and lettuce. Remove the prawns from the skewers and pile onto the lettuce. Top with remoulade and serve.

Cristy Houghton