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Instant ramen po'boy prawn sando
- Helena Busiakiewicz
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Serves 2
Easy
Prep: 15 mins
Cook: 20 mins
0 reviews
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This sandwich takes inspiration from the katsu sandos of Japan, and the Louisiana po’boy. The prawns are also great canapés on their own, if you don’t fancy a sandwich
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Try this recipe for an instant ramen po'boy prawn sando, then try our fried shrimp po’ boy sandwich, gochujang egg mayo sandwich and crispy fish sandwiches with spicy tartare. Now, discover our best sandwich recipes.
Instant ramen po'boy prawn sando
Ingredients
Nutrition
-
¼ red cabbage
finely shredded
-
1 lime
zested and juiced
-
45g Kewpie mayonnaise
-
vegetable oil
for deep-frying
-
90g instant ramen noodles (we used tom yum flavour)
-
50g plain flour
-
1 egg
beaten
-
165g raw prawns
-
4 thick slices milk bread
Nutrition: per serving
- kcal845
- fat35.9g
- saturates9.8g
- carbs98.3g
- sugars8.6g
- fibre5.6g
- protein29.4g
- salt3.7g
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Method
-
step 1
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.
-
step 2
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.
-
step 3
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.
-
step 4
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.
-
step 5
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.
-
step 6
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.
Now try more prawn recipes.
Authors
Helena Busiakiewicz
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