| Nutrient | Per 100g | Per Serving | % GDA | Traffic Lights |
| Energy (kcal) | 196 | 574 | 28 | N/A |
| Fat (g) | 11 | 32 | 45 | High |
| Sat Fat (g) | 2.2 | 6.3 | 31 | High |
| Sugar (g) | 2.3 | 6.8 | 7 | Low |
| Salt (g) | 0.9 | 2.65 | 44 | High |
Serves: 2
Preparation time: 10 minutes
Cooking time: 5 minutes
- 4 tbsp mayonnaise
- 3tsp hot sauce
- 1tsp cajun seasoning
- 2tsp dijon mustard
- ¼ Iceberg lettuce
- ½ carrot
- A squeeze of lime juice
- 15g butter
- 1 clove of garlic chopped
- 165g raw king prawns
- 3 spring onions, sliced
- 2 Sub style bread rolls
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Start by making the Remoulade. Mix together the mayonnaise, hot sauce, Cajun seasoning and mustard until well combined then set aside.
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Shred the Iceberg and grate the carrot, mix in a bowl with a squeeze of lemon juice and season.
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Heat the butter in a frying pan until foaming then add the garlic and prawns. If the garlic starts to brown, then turn down the heat slightly. When the prawns are done take off the heat and throw in the spring onions. Toss with the prawns for a moment.
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While the prawns are cooking slice the rolls lengthways and spread with some remoulade. Fill each with Iceberg then top with hot prawns and drizzle with extra sauce.
Salad Used: Iceberg lettuce
