Olive Magazine

Fried shrimp po’ boy sandwich

Published: January 8, 2022 at 9:42 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 2

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.

Nutrition:
NutrientUnit
kcal1138
fat45.5g
saturates6.3g
carbs132g
sugars7g
fibre4.7g
protein47.6g
salt3.9g
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Try our shrimp po' boy recipe then check out our cod po boys, prawn gumbo and prawn jambalaya.

Want to try a weekend baking project? Make your our baguettes to use for this fried shrimp po’ boy sandwich

Ingredients

  • 100g plain flour
  • 2 tbsp Cajun spice mix
  • 100g dried breadcrumbs
  • 200g raw peeled king prawns
  • 2 eggs, beaten
  • for frying groundnut oil
  • 2 small baguettes, toasted
  • 1 little gem lettuce, shredded to serve

REMOULADE

  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • ½ clove garlic, crushed
  • a few dashes Tabasco
  • ½ tsp paprika

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.

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