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Crispy shrimp sandwich

Crispy Prawn Sandwiches

These crispy prawn sandwiches are so tasty and perfect for lunch or dinner. They are slightly spicy so great for those who like a little spice.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Author: Andrea
Servings: 4 servings
Calories: 466kcal

Ingredients

For the Sauce

  • 4 tablespoon mayonnaise I use low fat
  • 1 tablespoon sriracha sauce
  • 1 teaspoon lime juice from fresh lime
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder/granules
  • ¼ teaspoon onion powder/granules

For the Crispy Prawns

  • 150g raw large prawns or shrimp (deveined) around 12 large prawns
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon garlic powder/granules
  • ½ teaspoon onion powder/granules
  • ½ teaspoon ground ginger
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 20g plain flour
  • 1 medium egg
  • 1 tablespoon sriracha sauce
  • 50g panko breadcrumbs
  • 150ml vegetable oil you may need more depending on the size of your pan.

For the Sandwiches

  • 4 brioche rolls or 2 larger rolls
  • 1 large beef tomato sliced
  • 80g iceberg lettuce chopped

Instructions

  • Start by preparing the sauce. Add all the sauce ingredients to a small bowl and mix well. Cover and store in the fridge.
  • Dry the prawns with paper towels then add them to a bowl. Add the salt, black pepper, paprika, cayenne pepper, garlic powder, onion powder, ground ginger, thyme and oregano then mix well so the seasonings coat all the prawns. Set the bowl aside. You can also use my cajun seasoning recipe.
  • Gather 3 bowls and add the plain flour to one bowl. To another, add the egg and sriracha then whisk them together. To the last bowl, add the panko breadcrumbs.
  • Take a prawn, dip it in flour then dip it in the egg mixture. Drain off any excess egg then dip the prawn into the panko breadcrumbs and turn the prawn a few times to fully coat. Place the prawn on a plate or baking tray and repeat the process with the rest of the prawns. Set the breaded prawns aside to rest for 15 minutes. 
  • Place a large frying pan or skillet onto a medium heat and add the oil. Allow the oil to heat then add the prawns. Cook for 5 minutes turning occasionally until the prawns are golden brown.
  • Remove the prawns and add them to a plate lined with kitchen towel to soak up any excess oil. 
  • Cut the brioche rolls longways and spread the sauce onto both sides of each roll. Add in the lettuce, tomatoes and prawns in any order you want. If you prefer, you can assemble the sandwiches then add the sauce on top instead.