Hot Honey Prawn PoBoys
Sometimes you just need lunch. There could be some elaborate explanation for why you suddenly need to make a fancy sandwich for yourself, maybe guests appearing unexpectedly or a date that you had forgotten, but with everything that is happening in the world right now, we all owe ourselves a little bit of kindness, and if that means taking ten minutes to make yourself a really tasty lunch one day then who is it really hurting? Apart from all the prawns that you are about to eat. You pretty much ordered their execution the moment you got peckish.
Over in New Orleans there is a very particular kind of sandwich, normally involving deep fried seafood, that is called a po’boy. If I ever get around to murdering somebody bigger than a prawn, and the law somehow catches up to me; when I am on death row being asked what last meal that I want I can guarantee that po’boys are going to be the main event.
Deep frying seafood is not a fast or clean endeavour so we aren’t going to be making proper prawn po’boys today, but we are going to make something that is at least heading in that same tasty direction; Hot Honey Prawn Po’Boys.
What You Need:
A baking tray
A big spoon
A sharp knife
A chopping board
Ingredients To Make 4 Sandwiches:
Four brioche finger rolls.
¾ of a pound of shelled, cleaned prawns; as big as you can get, the kind of prawns that you suspect might go toe to toe with Godzilla and come out on top. You want lobsters to look at these prawns and complain that the neighbourhood is going sideways.
Salt & Pepper
You can bulk out the sandwiches even more with some rocket and spinach.
Rather than using butter on the brioche rolls, I tend to favour a little mayonnaise, but it is all personal taste.
You can also serve this with a side of fries to make it into a full meal rather than a lunch.
How To Do It:
1. Heat up your oven to 500F or Gas Mark 10
2. Throw a tablespoon of butter into a small pot and pop it on the stovetop on a low heat for now.
3. Check that your prawns are all shell free, rinse them off with cold water and pat them until they are completely dry.
4. Once the butter has melted, add in a tablespoon of honey, a dash of hot sauce, a teaspoon of garlic and a sprinkle of cayenne pepper. Add salt and pepper to taste. Stir it until it all looks vaguely like one thing instead of a lot of little things all occupying the same pot.
5. Throw all your prawns into the pot and stir them around until they are completely coated in the sticky tasty mess that you have made.
6. Pluck your, now slightly warm, prawns out of the mix and lay them out on a baking tray so that none of them are touching. Then slam them into the oven for about five minutes.
7. While they are cooking, chop up your spring onions and fresh jalapenos as fine as you can, slice your brioche finger rolls and either butter them or give them a little smear of mayonnaise on each side.
8. Check on your prawns, they should be pink but they shouldn’t have started curling up or going black at the tips. Once they look pink and you can’t see their insides anymore, they are cooked.
9. Drizzle the prawns with a squeeze of lime juice and then scoop them all up into a bowl with your jalapenos and spring onions.
10. Grab a spoon, serve the mix out onto the buns and hope like hell that nobody from New Orleans ever hears you referring to these weird little prawn sandwiches as po’boys. Stuff those finger rolls like you are trying to make them pop.
Settle yourself down with your sandwich, try to relax, try to enjoy the juicy prawns popping between your teeth and the sweet and spicy mixture of flavours tingling around your mouth. Forget about the rest of the world for ten minutes, put your feet up and just be happy. You deserve it. Unless this is your death row meal, in which case… maybe not.