Prawn Po’Boy

Prawn Po’Boy

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2% would make it again
Cook Skill:
  • Each serving
  • 330cal
  • 13g fat (1g sat)
  • 220mg chol
  • 830mg sodium
  • 27g carb
  • 4g fiber
  • 5g sugars
  • 28g protein


  • 1/2 cup mayonnaise
  • 1 tablespoon whole grain mustard
  • 2 teaspoons lemon juice
  • 2 teaspoons chopped fresh parsley
  • Hot sauce, to taste
  • 2 cloves garlic, minced
  • 1 teaspoon capers, rinsed and chopped
  • 1 teaspoon paprika, divided
  • Dash of Worcestershire sauce
  • Salt and pepper, to taste
  • 2 teaspoons high-heat oil
  • 1 pound prawns — peeled, deveined and split lengthwise
  • 1/2 teaspoon oregano
  • Pinch of cayenne pepper
  • 4 hot dog buns or hoagie rolls, split
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded green cabbage
  • 1 tomato, thinly sliced


In a bowl, combine mayonnaise, mustard, lemon juice, parsley, hot sauce, garlic, capers, 1/2 teaspoon paprika, Worcestershire, salt and pepper. Refrigerate until ready to use.

Toss prawns in 1/2 teaspoon paprika, oregano, cayenne, salt and pepper to coat. Heat oil in a large skillet over medium-high heat. Add prawns and cook until pink and just cooked through, about 5 minutes.

Divide prawns between buns or rolls. Top with cabbage, tomatoes and sauce.

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