American popcorn prawn po’boy
250 ml (1 cup) buttermilk
1 tablespoon Tabasco sauce
450 g small cleaned prawns (15 gm each) 5 prawns per sandwich
180 g (1 cup) coarse polenta
80 g (½ cup) plain flour
6 soft white baguette rolls
2 cups, shredded iceberg lettuce
½ white onion, thinly sliced
Vegetable oil, for deep-frying
Lemon wedges, to sere
2 tablespoons each sour cream and mayonnaise
2 tablespoons dill pickle, finely chopped
1 tablespoon tabasco, or to taste
1 teaspoon Dijon mustard
1 teaspoon lemon juice, or to taste
1 garlic clove, crushed
½ teaspoon smoked paprika
Combine buttermilk and Tabasco in a bowl, add prawns, stir to coat, cover and refrigerate to marinate (30 minutes).
For remoulade, combine ingredients in a small bowl, season to taste and refrigerate until required.
Combine polenta and flour in a bowl, season to taste.
Place buns on a tray and transfer to oven to warm through (5 minutes).
Heat oil in a deep-sided saucepan over medium-heat or in a deep-fryer to 180ºC. Drain prawns from buttermilk mixture (discard), shaking off excess, dip in polenta mix, shake off excess then fry in batches until golden and crisp and cooked through (1½ -2 minutes). Transfer to a plate lined with kitchen paper. Repeat with remaining prawns and season to taste.
Spread rolls with remoulade, top with iceberg, tomato, cucumber, white onion and prawns, season to taste and sandwich with top bun. Serve with lemon if desired.
Prep time: 35 minutes
| Cook time: 10 minutes