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Foodie Friday: Prawn Po’ Boy with hot sauce

This recipe was brought to us by Tropic Co. Prawns.

Prawn Po’ Boy with Hot Sauce

Prawns are more than just salads and prawn cocktails: this Louisiana classic stars fresh Australian tiger prawns in a spicy marinade. The Po' Boy was named for its popularity amongst hungry shipyard workers, so it's sure to quiet any rumbling stomachs.

  • 500 grams Tropic Co. Whole Raw Tiger Prawns (head and shell removed and deveined)
  • 1 baguette
  • 2 cucumbers (sliced into ribbons)
  • 4 celery tops (leaves only)
  • 1 lettuce (butter or oak leaf)
  • 1 bunch dill (finely chopped)
  • ½ cup whole egg mayonnaise, mixed with a few drops of your favourite hot sauce

Prawn Marinade

  • 1 tsp smoked paprika
  • 3 cloves garlic (diced)
  • ½ tsp oregano (dried)
  • ½ tsp thyme
  • 4 tbsp olive oil (extra virgin)
  • salt & pepper (to taste)

  1. In a bowl, combine paprika, garlic, oregano, thyme, and olive oil. Season with salt and pepper. Add prawns, stir, and marinate in the refrigerator for 20 minutes. While the prawns are marinading, prepare your other ingredients.

  2. Heat fry pan or grill pan on high heat. Remove prawns from marinade, and grill for 1-2 minutes on each side, or until cooked.

  3. Cut baguette into 4 equal pieces. Slice across lengthways, without cutting all the way through.
  4. Fold open the baguette. Fill with cucumber ribbons, celery leaves, lettuce leaves, and prawns. Drizzle with spicy mayonnaise, and top with dill sprigs.

Tip: For extra spice add fresh sliced chilli or jalapenos

Variation: Add dill pickles or guacamole.

Lunch
Cajun
cajun, lunch, prawns, sandwich, spicy

Foodie Friday: Asian spiced salmon and coconut tray bake

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Foodie Friday: Spicy roasted cauliflower soup

Today, our favourite nutritionist Rosie Eyre is sharing a warming soup recipe that’s as good for us as it is delicious! Serves 2 Ingredients 1/2 cauliflower (200-300g), cut into florets,…
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Foodie Friday: Beetroot and horseradish steak sandwich

Foodie FridayDid you know there was such a thing as Steak Sandwich Day? Well there is, and it’s next week on 12 May! Texas-based beef lover, Jess Pryles, sticks to her Aussie roots with this classic steak sanga recipe. Thanks to Australian Beef.

Preparation: 10 minutes | Cooking: 15 minutes | Serves: 6

Ingredients

700g flat iron steaks
5 large beetroots
1 medium lemon, juiced
2 tbsp olive oil
2 tsp balsamic vinegar
2 tbsp chopped parsley leaf 3/4 cup mayonnaise
1 tbsp prepared horseradish
6 crusty white rolls, split into 2 1 cup celery leaves
Salt and pepper, to taste

Method

For the horseradish mayo
1. Combine the mayonnaise, 2 tsp lemon juice and horseradish, then season to taste with salt and pepper

For the beetroot slaw
1. Peel the beets and cut in half. Place in boiling salted water and cook for 7-10 minutes until just soft enough to pierce with a fork. Remove from water and allow to cool.
2. Grate the beets (they will still be quite firm). Drizzle remaining olive oil and lemon juice, and balsamic vinegar over the grated bets and toss to combine. Add parsley, salt and pepper to taste and toss once more.

For the steak
1. Brush steaks with half the oil and season. Cook in a char-grill pan or barbecue on high heat for 5 minutes each side or until cooked to your liking. Set aside on a plate and loosely cover with foil for 5 minutes.

Assembly
1. Spread the mayonnaise on the bottom bun. Slice steaks across the grain then layer with beetroot slaw and celery leaves. Top with bun to serve.

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