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Fresh Living Network
Prawn po-boys with iceberg remoulade

Prawn po-boys with iceberg remoulade

A great Saturday afternoon lunch. Don't forget the beer!
6
RECIPE TYPE:Breads
 
Method
  • Mix remoulade ingredients together and toss with lettuce.
  • Peel prawn tails and remove veins with a small sharp knife.
  • Toss prawns in flour and shake off excess. Dip in egg and roll in breadcrumbs to coat.
  • Heat 4cm oil in a pan and deep-fry prawns in batches until golden and just cooked through. Drain on kitchen paper.
  • Halve rolls or baguettes and pile in remoulade, tomatoes, gherkins and onion. Top with hot, crispy prawns and serve immediately with lemon wedges.
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