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Shrimp Po’ Boy

Louisianan Cajun

Manageable Serves: 1 20 Mins + Marinating Time


1 cup buttermilk

4 tbsp Gewürzhaus Louisianan 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

Shredded iceberg lettuce

Gewürzhaus Yellow Habenero Hot Sauce from Hell (optional)

How to Cook

1. 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.

2. Combine the mayonnaise, seeded mustard and lemon juice. Season with salt and pepper to taste and put aside.

3. In a separate bowl, combine the Panko breadcrumbs, flour and remaining cajun blend.

3. 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 min.

4. 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. 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.