Prawn po' boy with Creole mayo

Double dip the prawns for the ultimate New Orleans sandwich.
  • 3500400g cooked prawns
  • 1/2 lettuce, shredded
  • 120ml mayonnaise
  • 30g diced oil-packed sun-dried tomatoes
  • 1 tsp Creole seasoning
  • 4 long sandwich rolls
1) In a large bowl, combine the prawns, lettuce, mayonnaise, sun-dried tomatoes and Creole seasoning with a spoon. Mix well.

2) Spoon the mixture onto the rolls and serve immediately.

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