PRAWN PO BOY WITH HOT SAUCE

METHOD

Step 1

In a bowl combine paprika, garlic, oregano, thyme and olive oil, season with salt and pepper, add prawns, stir and marinate in the refrigerator for 20 minutes.

Step 2

Heat fry pan or grill pan on high heat, remove prawns from marinade and grill on both sides for 1-2 minutes or until cooked.

Step 3

Cut baguette into 4 equal pieces and slice across lengthways without cutting all the way through.

Step 4

Fold open the baguette, fill with cucumber ribbons, celery leaves, lettuce leaves and prawns, drizzle with spicy mayonnaise, top with dill sprigs.

Ingredients:

500g Tassal Raw Aussie Tiger Prawns (head and shell removed and deveined)

1 baguette

2 cucumber, sliced into ribbons

4 celery tops, leaves only

1 lettuce (butter or oak leaf)

1 bunch dill, finely chopped

A few drops of your favourite hot sauce mixed with ½ cup whole egg mayonnaise

Marinade

1 tsp smoked paprika

3 cloves garlic, diced

½ tsp dried oregano,

1/2 tsp dried thyme

Salt and pepper

4 tbsp olive oil

Tip: For extra spice add fresh sliced chilli or jalapenos

Variation: Add dill pickles or guacamole.