Ingredients

The following ingredients have 4 Servings
  • 1 pound 26/30 count prawns (peeled and deviened)
  • 8 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon fresh cracked black pepper
  • 1/2 cup mayonnaise
  • 2 teaspoons whole grain dijon mustard
  • 1 teaspoon garlic powder
  • 2 teaspoons lemon juice
  • oil for frying
  • 1/2 cup flour
  • 1/4 teaspoon black pepper
  • 1/4 kosher salt
  • 4 kaiser rolls (halved)
  • butter
  • 2 1/2 cups thinly sliced red cabbage
  • 1/4 small red onion (thinly sliced)
  • 2 tablespoons vinegar
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon kosher salt

Instruction

  • Combine shrimp, garlic, olive oil and blacked pepper together in a bowl. Toss to coat shrimp. Cover and refrigerate for at least 2 hours.
  • In another bowl mix together mayonnaise, whole grain mustard, garlic powder and lemon juice. Cover and refrigerate for at least 30 minutes.
  • In another bowl, combine all slaw ingredients. Refrigerate for at least 30 minutes.
  • After the shrimp has marinated, heat 1/4 inch of oil in a skillet over medium-high heat.
  • Combine the flour, pepper and salt together in a bowl. Toss the marinated shrimp into the flour. Coat lightly. Shake off any excess.
  • Sprinkle a bit of flour into the oil, if it sizzles it is ready to begin frying. Fry the shrimp, in batches if necessary, until golden brown. About 3 - 5 minutes. Be careful not to over crowd the pan and to allow the oil to heat up again after each batch. Using a slotted spoon to transfer the fried shrimp to a paper towel lined plate and sprinkle with a bit more salt.
  • Turn on the broiler on your oven and spread butter on the kaiser rolls. Toast just until golden, 1 - 2 minutes.
  • To assemble the sandwiches, spread a generous amount of dijon mayo on the bottom of the bun, top with 6 - 7 shrimp, top with slaw and top of bun. Serve immediately.