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Prawn cocktail sub with avocado and Tabasco relish

By: Pollyanna Coupland
Food producer, delicious.

Published: 20 Apr 23
Updated: 18 Mar 24

Prawn cocktail sub with avocado and Tabasco relish

This is not any old sandwich. We’ve combined two classic prawn dishes to create this killer sub. All the classic ingredients of a prawn cocktail go in there, but in the style of Louisana’s shrimp po’ boy we’ve deep-fried the prawns – using an extra-crispy coating of smashed-up prawn cocktail crisps for double the flavour.

Next time: Try our New Orleans oyster po’boy

Easy
May 2023

Test kitchen approved

Makes 2
Hands-on time 30 min

Next time: Try our New Orleans oyster po’boy

Nutrition: per serving

Calories: 714kcals
Fat: 42.6g (5.2g saturated)
Protein: 29.8g
Carbohydrates: 50.1g (9.9g sugars)
Fibre: 5.8g
Salt: 1.8g

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Ingredients

100g cherry tomatoes, quartered
6-8 dashes Tabasco, depending on taste
Pinch sugar
2 tbsp mayonnaise
2 tbsp tomato ketchup
¼ tsp Worcestershire sauce
Squeeze lemon juice, plus wedges to serve
Vegetable oil to deep-fry
12 raw king prawns
1 tsp smoked paprika
2 tbsp whole milk
1 bag (25g) prawn cocktail crisps
25g plain flour
2 sub rolls, split open
½ avocado, smashed with the back of a fork
½ little gem lettuce, shredded
5 chives, finely chopped (optional)

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Method

Begin by making the relish. Put the chopped tomatoes in a small pan with 50ml water and 4-6 dashes of tabasco, depending on how hot you want it. Simmer very gently for about 10 minutes until the tomatoes have collapsed into a chunky relish, then taste and season with salt and a pinch of sugar.
To make the marie rose sauce, mix together the mayonnaise, ketchup, Worcestershire sauce and an extra few dashes of tabasco, then taste and season with salt, pepper and a squeeze of lemon juice.
Bring a small pan of oil (no more than two thirds full) up to 180°C (if you don’t have a thermometer, it should turn a cube of bread golden in 30 seconds). While you wait, put the prawns in a bowl with the smoked paprika, milk and a pinch of salt, then mix well to coat evenly. Crush the crisps in the bag into fine pieces, then pour into a bowl and mix with the flour. Working in batches, dip the prawns into the flour mixture to coat, then fry for a minute until crisp and golden. Drain on kitchen paper to soak up excess oil.

Spread most of the marie rose sauce onto the rolls, then add the spicy tomato relish on one side, smashed avocado on the other and shredded baby gem down the centre. Top with the prawns and finish with a drizzle more sauce, chopped chives and a wedge of lemon on the side.