Serves 4
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For the prawns:

For the sriracha remoulade:

To serve:

  1. Combine the ingredients for the remoulade in a small bowl. Add more Sriracha to taste, if desired. Place in the fridge until ready to serve.
  2. In a large bowl, combine the flour, parsley and some salt and black pepper. Stir well. Add the beer a little at a time, stirring, until the mixture forms a thick batter.
  3. Preheat a deep fryer to 190˚C, or pour vegetable oil into a large saucepan to a depth of 5cm and place over a high heat. If you don’t have a thermometer, check if the oil is hot enough by dipping the handle of a wooden spoon in; the oil is ready when small bubbles immediately form around the spoon handle.
  4. Dip the prawns in the batter and fry until golden. Work in small batches to avoid crowding the pan and allow the oil a minute to come back up to temperature after each batch. When cooked, use a slotted spoon or tongs to transfer the prawns to a plate lined with kitchen paper. Continue until all of the prawns have been fried.
  5. Spread the buns with a little of the remoulade, then add lettuce, tomatoes and gherkins. Pile the po’boys high with the fried prawns and drizzle with extra remoulade, serving extra on the side for dipping.

Nutrition Facts

Per Serving 544cals, 6.7g (2.3g saturated), 74.3g carbs (6.6g sugars), 40.8g protein, 2.9g fibre, 0.995g sodium

If you’re frying the prawns for the po’boys in a saucepan, use a splash guard to avoid getting sprayed with hot oil.