Shrimp Po' Boy

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Step 1.

Combine the prawns, Cajun seasoning and enough buttermilk to cover the prawns. Pop in the fridge for half an hour.

Step 2.

Make your sauce. Finely chop your red onion and your gherkins, then combine in a bowl with your mayonnaise, ketchup, mustard and gherkin brine. Give it a good mix and set aside.

Step 3.

Time to prepare your sandwich filling. Finely shred your lettuce and slice your tomatoes. Finely chop your chives.

Step 4.

When you’re ready to eat, heat a good 2 inches of oil to 180°C/354°F.

Step 5.

Make your prawn coating station by combining the flour and polenta in a bowl with a good pinch of salt. Dip each prawn into the coating and lower carefully into the fryer a few at a time. When they have curled up and gone golden, they are cooked. Remove the prawns from the oil with a slotted spoon and drain on kitchen paper whilst you cook the rest of your prawns.

Step 6.

Assemble the sandwiches by spreading your bread of choice with the sauce, adding lettuce and tomato slices, followed by the prawns. Top with chives and hot sauce. Eat hot!

Use one hand to coat the prawns in egg and the other to coat them in the seasoned flour - this helps to avoid getting into a sticky mess

Recipe by MOB Contributor Helen Graves

FOR THE PRAWNS
24 Raw Peeled King Prawns
2 Tbsp Cajun Spice Mix
150ml Buttermilk
150g Polenta
100g Plain Flour
FOR THE SAUCE
1 Red Onion
2 Large Sweet Gherkins
6 Tbsp Mayonnaise
4 Tsp Ketchup
1 Tsp American Mustard
2 Tsp Gherkin Brine
TO ASSEMBLE
Iceberg Lettuce
2 Tomatoes
Handful of Chives
4 Sub Rolls or a Baguette
Hot Sauce
Salt
Pepper