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: Soy, Eggs, Wheat, Gluten, Milk; 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!
