Prawn Po Boy with Hot Sauce

  • 15 minsCooks in 15 mins
  • Serves 5Serves 5


Step 1

In a bowl combine paprika, garlic, oregano, thyme and olive oil, season with salt and pepper, add prawns, stir and marinate in the refrigerator for 20 minutes.

Step 2

Heat fry pan or grill pan on high heat, remove prawns from marinade and grill on both sides for 1-2 minutes or until cooked.

Step 3

Cut baguette into 4 equal pieces and slice across lengthways without cutting all the way through.

Step 4

Fold open the baguette, fill with cucumber ribbons, celery leaves, lettuce leaves and prawns, drizzle with spicy mayonnaise, top with dill sprigs.


500g Raw Tassal Aussie Tiger Prawns (head and shell removed and deveined)

1 baguette

2 cucumber, sliced into ribbons

4 celery tops, leaves only

1 lettuce (butter or oak leaf)

1 bunch dill, finely chopped

A few drops of your favourite hot sauce mixed with ½ cup whole egg mayonnaise


1 tsp smoked paprika

3 cloves garlic, diced

½ tsp dried oregano,

1/2 tsp dried thyme

Salt and pepper

4 tbsp olive oil


Tip: For extra spice add fresh sliced chilli or jalapenos

Variation: Add dill pickles or guacamole.