Garlic Butter Prawn Po'Boys
with Cucumber Salad & Dill-Parsley Mayonnaise | Serves 2
- Eggs
- Soy
- Wheat
- Gluten
- Milk
- Crustaceans
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Sulphites
- Pecan
- Sesame
- Walnut
- Peanuts
- May contain traces of allergens
Head on down to the South with these tasty prawn Po'Boys, they're packed with fresh cucumber and a herby mayo, perfect for zesty pepper prawns. Take a bite and revel in the delight!
Ingredients
1
Cos Lettuce
packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1
Cucumber
1 sachet
Lemon Pepper Seasoning
2
Brioche Hotdog Buns
(Contains: Eggs, Soy, Wheat, Gluten, Milk; May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts)
1
Lemon
1 packet
Garlic Paste
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice cucumber. Finely shred cos lettuce (see ingredients). • Zest lemon and slice into wedges.
• Heat a large frying pan over medium-high heat with the butter and a drizzle of olive oil. • Cook peeled prawns, garlic paste and lemon pepper spice blend, tossing, until pink and starting to curl up, 3-4 minutes. • 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 cos lettuce, cucumber, a squeeze of lemon juice and 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 between plates. Enjoy!
