55min 4 ppl
Shrimp Po Boy
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 7 steps
Medium: 31–60 min or 7–12 steps
540 kcalper person
Protein 28g
Carbs 46g
Fats 26g
About this dish
Cornmeal-crusted fried prawns piled into a crusty roll with shredded lettuce, tomato and a tangy remoulade - the overstuffed sandwich born on the docks and diners of New Orleans.
Allergy Info
Dairy, Gluten, Eggs, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- iceberg lettuceshredded4
- Tomatoessliced1
Fish & Seafood
- Raw King Prawnspeeled500 g
Dairy & Eggs
- buttermilk150 ml
Dried Goods
- Cornmeal100 g
- Plain flour50 g
- Hoagie rollssplit4
Spices & Seasonings
- Cajun seasoning1 tbsp
Oils & Condiments
- Vegetable Oilfor frying500 ml
- Mayonnaise80 g
- Sweet pickle relish1 tbsp
- Hot sauce1 tsp
Utensils
- Deep-fat fryer
- Mixing bowl
- Chopping board
- Sharp knife
- Kitchen paper
Method
1
Soak the prawns in the buttermilk for 10 minutes.
Approx. 6 minutes
2
Whisk the cornmeal, flour and Cajun seasoning together in a wide bowl.
Approx. 2 minutes
3
Stir the mayonnaise, sweet pickle relish and hot sauce together to make the remoulade.
Approx. 3 minutes
4
Heat the vegetable oil in a deep, heavy pan to 180°C.
Approx. 6 minutes
5
Lift the prawns from the buttermilk and dredge in the cornmeal mixture.
Approx. 4 minutes
6
Fry the prawns in batches for 3 minutes per batch until golden and opaque throughout and a meat thermometer reads at least 63°C in the thickest prawn, then drain on kitchen paper.
Approx. 6 minutes
7
Split the hoagie rolls, spread with remoulade and fill with shredded lettuce, tomato and the fried prawns to serve.
Approx. 5 minutes
