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