Fried shrimp po’ boy sandwich

Name: Fried shrimp po’ boy sandwich
Total time: 30 min
Yield: makes 2
Ingredients: plain flour 100g; Cajun spice mix 2 tbsp; dried breadcrumbs 100g; raw peeled king prawns 200g; eggs 2, beaten; groundnut oil for frying; baguettes 2 small, toasted; little gem lettuce 1, shredded to serve; mayonnaise 2 tbsp; Dijon mustard 1 tbsp; garlic ½ clove, crushed; Tabasco a few dashes; paprika ½ tsp

30 minutes
makes 2
A little effort

The po’ boy is a New Orleans classic. The fried fillings include catfish, oysters and soft-shelled crab. What makes it extra special is the remoulade, a spiced Cajun mayo-based sauce.

April 28, 2016 at 9:42 am

Ingredients

plain flour 100g
Cajun spice mix 2 tbsp
dried breadcrumbs 100g
raw peeled king prawns 200g
eggs 2, beaten
groundnut oil for frying
baguettes 2 small, toasted
little gem lettuce 1, shredded to serve
mayonnaise 2 tbsp
Dijon mustard 1 tbsp
garlic ½ clove, crushed
Tabasco a few dashes
paprika ½ tsp

Method

Step 1

Mix the remoulade ingredients together and season well.
Step 2

Mix the flour with half the Cajun spice mix and put on a plate. Mix the breadcrumbs with the rest of the spice mix and put on another plate.
Step 3

Dip the prawns first in the flour, then the egg, then the breadcrumbs. Heat 3cm oil in a large, wide frying pan. Cook the prawns for a minute on each side, until golden. Drain on kitchen paper.
Step 4

Split the bread ¾ of the way through. Spread all over with remoulade and add some lettuce. Pile on the prawns and eat.