Shrimp Po' Boy
Ingredients
- 600 gWild shrimp (peeled and deveined)
- 2 pcTraditional French bread (cut in half)
- 100 gWheat flour
- 100 gCorn flour
- 2 pcEgg (beaten)
- 100 mlWhole milk
- 150 gJapanese mayo
- 1 tbspWhole grain mustard
- 1 tbspLime juice
- 1 tspSmoked paprika
- 1 pinchCayenne pepper
- 1 tspThyme
- 1 tspOregano
- 1 pcIceberg lettuce (shredded)
- 2 pcRound tomato (sliced)
- 4 pcSweet and sour gherkin (sliced)
- 750 mlSunflower oil (for frying)
- 1 tbspLouisiana-style hot sauce
Method
Golden, crispy fried shrimp tucked into a soft French baguette. The remoulade sauce provides the creaminess and kick needed to balance the richness of the fry.
- 1
In a bowl, mix the mayonnaise, mustard, lemon juice, smoked paprika, cayenne pepper, and Louisiana hot sauce. The sauce should be thick and coat the back of a spoon.
- 2
Whisk the eggs with the milk. In another container, mix the wheat flour, cornmeal, thyme, and oregano. Dip the shrimp in the liquid and then in the dry mixture for an even crust.
- 3
Heat the oil to 180°C. Fry the shrimp in small batches. They are ready when the crust is golden and firm to the touch. Drain on paper towels.
- 4
Open the traditional bread. Spread generously with sauce. Add the shredded lettuce, tomato slices, pickles, and finish with the hot shrimp.
Frequently asked questions
How do you get this dish right?
- Don't overcrowd the fryer to keep the oil temperature high.
- The bread should be lightly toasted on the surface while remaining soft inside.
How long does this dish keep?
The sandwich should be eaten immediately. The remoulade sauce keeps for 48 hours in the fridge.
