Tom kerridge’s prawns for a party

A few years ago, I was lucky enough to do a series where I got to travel across the US, and the best sandwich I tried was the New Orleans po’ boy. I can’t eat shellfish due to an allergy, so a chef made me one with fish and it was like the best fish finger sandwich I’ve ever eaten. Chunks of spiced battered fish in the special bread they use that’s like a cross between a baguette and a sub roll, all slathered in a spicy Creole sauce and a crunch of lettuce for freshness. It’s a recipe I brought back with me, and one I’ve been serving in many guises ever since. Whether it’s the version on page 100 that I’ve evolved to fit ingredients that are more readily available to us, or just the popcorn prawns as a canapé alongside the spiced mayo for dipping, it never fails to impress.

Popcorn prawn po’ boys

I’ve used soft sub rolls here but you could also use a couple of cut-up baguettes, if you like.

SERVES 6-8 PREP 20 mins COOK 20 mins EASY

300g raw king prawns, defrosted
if frozen, cut in half
sunflower oil, for deep-frying
plain flour, for dusting
6-8 sub rolls or brioche hot dog
buns
pinch of smoked paprika
shredded cos or iceberg lettuce
and lime wedges, to serve

For the batter

100g polenta
50g cornflour
¼ tsp bicarbonate of soda
½ tsp each garlic powder, ground
black pepper and cayenne pepper
150ml sparkling water

For the spiced mayo

8 tbsp mayonnaise

1 unwaxed lime, zested and juiced

1 tsp smoked paprika

1 Mix all the mayo ingredients together in a small bowl and set aside. Mix all the ingredients for the batter, except the sparkling water, in a large bowl. Whisk in the water to form a loose batter. Wash then pat the prawns dry with kitchen paper and set aside.

2Heat a 10cm depth of oil in a deep-fat fryer to 180C or pour into a large, deep pan, ensuring it is no more than a third full. Test the temperature using a thermometer or drop some batter into the hot oil – it is ready when it turns golden in just under a minute. Do not leave the pan unattended.

3Dust the prawns in flour to coat evenly and shake off the excess. Dip the prawns into the batter, then lower them carefully into the hot oil and deep-fry for 2-3 mins until golden and crisp. You will need to fry in batches and allow the oil to come back up to temperature in between. Carefully remove the prawns using a slotted spo