This is another recipe inspired by my travels. Back in 2013, one of my good friends Jay spent a year studying at Tulane University in New Orleans and there was no way in hell that I was going to sit  here and watch him have all the fun.

So, Alice and I went to see him and it was amazing, Hands down one of the most exciting food cities I have ever visited, the fiery Cajun spices give a fantastic boost to the traditional French creole cooking. Oh and because it is now American, pretty much everything is deep fat fried, which is amazing.


A shrimp po-boy should be the first things on any Norleans wish list. Every time I cook this I can hear the big brass band playing in my head.

Before you start cooking make sure to hit play and dance along, I don’t know how but if the sandwich is made with this playing in the background it always tastes better.


1 pack, fresh peeled prawns

1 tablespoon, cornflour

1 teaspoon , cayenne pepper

1 teaspoon, paprika

1 teaspoon, dried coriander

1 teaspoon, ground black pepper

1 teaspoon salt

2 cloves of garlic, crushed

2 slices of hearty bread, I’m all about the sunflower and pumpkin seed loaf from Tesco at the moment


Baby leaves

Cherry Tomatoes

Siracha sauce to serve



First off, make sure to hit play on the above video and turn the speakers right up. Next make the dry rub by adding all the dried herbs and spices together with the cornflour in a big bowl. Add the prawns to the bowl and give them a good toss until evenly coated.

Add oil to a wide flat pan and bring to a high heat, drop in a tiny bit of butter and if it sizzles straight away we’re good to go. Drop in the coated prawns and let them cooked for a few minutes on each side or until golden and crispy, turning regularly to make sure they don’t burn.

Once they are almost ready, toss in the garlic to cook through, this will only take a couple of mins.

Generously butter the bread, layer up the leaves and tomatoes and then places the prawns on top.

As with most of my recipes I always finish with a good splat of siracha, this bit is optional.

Best enjoyed with a cold beer or margarita. Enjoy!


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