Instant ramen po'boy prawn sando

Scrunch together the cabbage with the lime zest and juice, and a small pinch of salt. Fold through the mayo and set aside in the fridge for later.

Fill a pan no more than two-thirds full with oil. Heat the oil to 180C or until a cube of bread browns in 30 seconds. Remove the noodles from the pack and smash them in a bowl with the end of a rolling pin until well broken up but not to dust.

Meanwhile, tip the flour with some salt and pepper into a shallow bowl and whisk to combine. If there is one, squeeze the sachet of paste from the ramen pack into a bowl, then add the egg and whisk.

Coat the prawns in flour, then the egg, then shake them in the bowl of crushed ramen noodles, then onto a plate – you may need to do this in batches.

Carefully lower the prawns into the oil and fry for 2-3 mins or until golden and cooked through. Transfer to a wire rack to cool slightly, then put in a bowl with the dried ramen seasoning, tossing to coat.

Layer a slice of the bread with half of the slaw, then half the prawns. Sandwich with the other slice then cut in half. Repeat with the remaining bread and fillings.