I love this recipe because it combines some of my favorite comfort foods into one a ridiculously delicious, super-easy to make sandwich. It's definitely a Cooper family favorite!
Swap options: If you can't find prawns or just want to try something different, you can make these sandwiches with fried oysters, fried or grilled chicken breasts or fried or grilled catfish.
Technique tips: To peel prawns, starting at the top of headless prawn, place index finger under the shell. Gently pull back shell until tail end is reached. Gently pull tail shell off without ripping meat. To devein and split prawns, place small sharp knife in the top-center of prawn. Guide blade slowly down center through the tail. Use tip of blade to remove vein.
For the garlic bread:
Split the loaf of bread length-wise, sprinkle with cheese and toast in a warm oven until bread is browned and cheese is melted.
For the shrimp:
Heat oil in a deep pan at 350º F. Combine cornmeal and flour and mix thoroughly. Season prawns with seasoning salt. Dredge seasoned prawns in cornmeal and flour mixture and gently place into hot oil. Fry until light golden brown. Remove from oil and drain on paper towel.
For the coleslaw:
Pour coleslaw mix into mixing bowl. In a separate bowl combine mayonnaise, white vinegar, and sugar and mix thoroughly. Add lemon juice to taste. Pour dressing into shredded coleslaw and mix to combine. Add crumbled bacon to coleslaw. Season to taste with salt and pepper.
To assemble the sandwiches:
Layer bottom of toasted garlic bread loaf with coleslaw. Next, layer with sliced tomato. Place fried prawns on top of tomatoes. Close top of loaf. Cut into four pieces and use toothpick to hold sandwiches together.