Prawn and pineapple not-so po' boys

Prawn and pineapple not-so po' boys
  • 450g large peeled and deveined prawns
  • Salt
  • 4 tsps Cajun seasoning
  • 1 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 red onion, finely diced
  • 1 serrano pepper, seeds and membrane removed, minced
  • 1/2 tsp turmeric
  • 1 (570g) tin pineapple chunks, drained, finely chopped
  • Small handful minced coriander leaves
  • 115g mayonnaise
  • Maize meal, for dredging
  • Vegetable oil, for frying
  • 4 big po' boy buns, split (po' boy buns are similar to French baguettes)
  • Lettuce and sliced tomato, for topping sandwiches
1) In a large bowl, toss the prawns with a hefty sprinkling of salt and massage gently. Allow it to sit for 5 minutes then rinse. This helps plump the prawns, especially if they were previously frozen.

2) Add the Cajun seasoning to the prawns and let marinate for 20 minutes, while you make the chutney.

3) In a skillet, warm 1 tablespoon of olive oil over low heat, until shimmering Add the cumin and fennel, it should splutter.

4) Stir in the onion and serrano pepper and saute until softened and slightly coloured. Add the turmeric and saute for 30 seconds. Stir in the pineapple and toss to coat with the spices. Cook for about 5 minutes. Add the coriander and mayonnaise and stir to combine.

5) Add some maize meal to a shallow plate. Coat each prawn evenly with maize meal, while you warm up a few tablespoons of vegetable oil in a large skillet over medium-high heat. When oil is shimmering (hot), add the prawns in batches. Flip after 2 minutes, or when they start to change colour. Cook another 2 minutes on the other side, until cooked to your liking (don't overcook; should only take 5 minutes, tops!). Remove the prawns from the skillet to a paper towel-lined plate.

6) To build the po' boy, slather the pineapple-mayonnaise mixture on one side of each bun bottom. Spoon a generous helping of prawns over the top. Add some lettuce and tomato and cover with the bun tops. Wrap in clingfilm and aluminium foil and you're ready for the picnic!

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