Prawn Cocktail Po' Boy Crostini

A combination of two iconic dishes - prawn cocktail and po' boys. Crispy fried prawns sitting on a prawn cocktail inspired remoulade and crunchy crostini.

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

Prawns

300graw king prawns

2eggs, beaten

1/2 cupflour

1 cupfine cornmeal

1 tspgarlic powder

1 tspcayenne

1/2 tspsmoked paprika

Vegetable oil, for frying

Remoulade

6 tbspmayo

3 tbspketchup

1 tspWorcestershire sauce

1 tbsphorseradish cream

1/2 tspcayenne, or to taste

1 tspwholegrain mustard

1 tbspchives, finely chopped

1/2shallot, finely diced

Salt, to taste

To serve

1baguette, sliced

Lettuce

Tomato slices

Chives

Olive oil

Inspired by the famous Louisiana sandwich, the po' boy. The sandwich is thought to have originated in New Orleans in the 1920s, when restaurant owners Benny and Clovis Martin gave their former colleagues free sandwiches during strikes. The strikers were referred to as 'poor boys' and became associated with the sandwich, and the name stuck - but became po' boy instead.

Method

Start by preheating the oven to 180 C. Slice the baguette up, drizzle with olive oil, and pop into the oven for 15 minutes or until golden and crunchy.

Next, mix up the remoulade. Add all of the ingredients to a bowl and mix well to combine. Let chill in the fridge while you prepare everything else

For the prawns, mix up the flour, cornmeal, and spices. Coat the prawns in the egg mixture, let the excess drip off, then drop into the flour mix. Coat well in the flour mix

Preheat the oil to 180 C. Carefully drop in the prawns, frying until just golden and crispy. Place on a wire rack to drain, then finish with a sprinkle of salt

To build the crostini, start with a good spoonful of the remoulade on the baguette. Top with a piece of lettuce and tomato, then a few of your fried prawns. Finish with chives, and dig in!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.