Fried shrimp po’ boy sandwich

Name: Fried shrimp po’ boy sandwich
Total time: 30 min
Yield: Makes 2
Cuisine: American
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; 2 tbsp mayonnaise; 1 tbsp Dijon mustard; ½ clove garlic crushed; a few dashes Tabasco; ½ tsp paprika

Janine Ratcliffe

Published: January 8, 2022 at 9:42 AM

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Makes 2

Easy

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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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.

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Alternatives

Complete the dish

Try our shrimp po' boy recipe then check out our cod po boys, prawn gumbo, tuna sandwich and corn dogs.

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal1138
fat45.5g
saturates6.3g
carbs132g
sugars7g
fibre4.7g
protein47.6g
salt3.9g

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.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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