Shrimp Po' Boy
Medium
2.5+hrs
1
Shrimp Po' Boy
Rated 5.0 stars by 1 users
Servings
1
Prep Time
2 hours
Cook Time
20 minutes
Ingredients
-
1 cup buttermilk
- 4 tbsp Gewürzhaus Louisiana Cajun spice
-
6 small green prawns, peeled
-
¼ cup homemade mayonnaise
-
1-2 tbsp seeded mustard
-
Juice of ½ lemon
- Gewürzhaus Kosher Salt
- Gewürzhaus Black Peppercorns, freshly cracked
-
½ cup panko bread crumbs
-
½ cup plain flour
-
oil for deep-frying
-
Iceberg lettuce, shredded
-
Hot sauce, optional
Directions
Combine buttermilk and half the cajun spice in a ceramic, glass or stainless steel bowl, add the prawns and toss to coat. Allow to marinate in the fridge for at least 2 hours.
Combine the mayonnaise, seeded mustard and lemon juice. Season with salt and pepper to taste and put aside.
In a separate bowl, combine the Panko breadcrumbs, flour and remaining cajun blend.
Heat oil in a deep fryer, wok or saucepan to 180°C. Drain the prawns from the spiced buttermilk mixture and toss in the breadcrumbs to completely coat. Allow the prawns to sit in the crumbs, or on a separate plate, for about 5 minutes.
Fry the prawns until golden brown – about 4 minutes – then drain on kitchen paper and sprinkle with a little Kosher Salt. Split the baguette lengthways and place the prawns down the roll.
To serve
Drizzle with a little of the mayo, a little hot sauce (optional), add a handful of shredded lettuce and eat immediately, with plenty of serviettes and a cold beer.
