Shrimp Po Boy

Method

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1. Soak the prawns in the buttermilk and hot sauce for 15 minutes.

   Mark done Start 15 min timer

2. Mix the mayonnaise, mustard, remoulade hot sauce, lemon juice, gherkins, spring onions and paprika. Chill.

   Mark done

3. Combine the cornmeal, flour, Cajun seasoning and salt in a bowl.

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4. Heat the oil to 180C.

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5. Lift the prawns from the buttermilk and turn them through the cornmeal mixture, pressing it on.

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6. Fry in two batches for 2 minutes 30 seconds, until golden. Drain on a rack.

   Mark done Start 2 min timer

7. Split the baguettes lengthways without cutting all the way through.

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8. Spread remoulade generously on both cut faces.

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9. Layer in the shredded lettuce, tomato and pickle, then pile the hot prawns on top.

   Mark done

10. Press the sandwich closed, cut in half and eat immediately.

    Mark done

Chef’s Tips

• Light bread with a thin crust. Not sourdough.
• Cornmeal in the coating for the crunch.
• Remoulade on both faces so the bread does not go through.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Dill pickles
• Hot sauce
• Cold beer

Storage & Reheating

Assemble to order. The remoulade keeps 5 days refrigerated.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.