Jimmy's Limited Edition Asian Prawn Po'Boy
with Homemade Chilli Crisp & Lime-Pepper Bacon Potato Chips
- Soy
- Eggs
- Crustaceans
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Gluten
- Wheat
- Sesame
- Almond
- Hazelnut
- Lupin
- Soy
- Milk
Teaming up with Aussie comedian Jimmy Rees, we're reinventing comfort food! Each month, discover a unique twist on a classic dish with Jimmy's signature creative flair. This month, you'll see the well-loved Southeast Asian spices mingle with prawns in this Louisiana-style po'boy sandwich fusing flavours and cultures. Send our compliments to Chef Jimmy! We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Chicken Salt
(Contains: Soy; May be present: Gluten, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 packet
Coriander
2
Garlic
1 sachet
Crispy Shallots
1
Spring Onion
190 g
Peeled Prawns
(Contains: Crustaceans;)
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)
1 sachet
Chilli Flakes
2
Sweet Potato
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Baby Cos Lettuce
1
Lime
1 sachet
Southeast Asian Spice Blend
Not included in your delivery
1 drizzle
olive oil
¼ tsp
cracked black pepper
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries and place on a lined oven tray and drizzle with olive oil.
• Toss to coat and bake until tender, 20-25 minutes. In the last 5 minutes of cook time, remove potatoes from oven. Sprinkle with grated diced bacon and bake until golden and crispy.
• Finely chop garlic. Zest lime, then slice into wedges.
• Thinly slice spring onion. Trim and separate cos lettuce leaves (see ingredients).
• In a medium bowl, combine peeled prawns, South East Asian spice blend and a drizzle of olive oil. Set aside.
• In a small heatproof bowl, combine garlic, a pinch of chilli flakes (if using) and a pinch of pepper. Set aside.
• In a large frying pan, heat the olive oil (2 tbs for 2 people / ¼ cup for 4 people) over high heat until just smoking, 30 seconds. Pour hot oil into bowl over garlic chilli mixture.
• Stir in crispy shallots and a pinch of brown sugar. Set aside.
TIP: The hot oil will bubble up and 'cook' the garlic and chilli.
• Return the frying pan to high heat with a drizzle of olive oil.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, bake hot dog buns directly on wire oven rack until heated through, 3 minutes.
• To tray with fries and bacon, add chicken salt, lime zest and the cracked black pepper, tossing to coat.
• Slice buns in half lengthways, 3/4 of the way through. Spread with some garlic aioli, then fill with lettuce leaves, coriander and prawns.
• Top with a good squeeze of lime juice, homemade chilli crisp and spring onion.
• Serve with lime-pepper bacon fries and any remaining aioli. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious blend of Asian-inspired flavours, with the crispy shallot, garlic, and chilli mix being a standout.
- Ease of prep: Some found it fiddly and time-consuming, while others noted it was easy to prepare.
- Suggestions: Several recommended using a wider bun to better hold the filling. Some added crumbed prawns for a more authentic po'boy.
- Portions: Many praised the generous prawn serving, though a few felt the potato quantity was insufficient for two people.
- Tweaks: Adding tomato enhanced the flavour for some, while others suggested including something to cut through the richness.
