On a whim i popped into my local fishmongers (you can find them here, if you live in Bristol i highly recommend them, great staff, great produce https://www.facebook.com/lovethefishshop) looking for big prawns. I had been into Co-op but when faced with the possibility of buying a few sad, watery prawns for £3 i turned on my heel and left. From the fishmonger i managed to buy a tub of prawns, about 25 of the them for £4.50. They were big, juicy and fantastic value for money! There were enough that i split them into portions and i love to add them to dishes when i am feeling very poor and i fancy a treat. If you are lucky enough to live near a fishmongers i really recommend popping in and seeing what they have. They usually have trimmings and things which can be turned into pies or you can make pate, tarts, sandwiches, as long as you don’t care about what it looks like they are a much more cost effective way of getting the goodness of fish inside you!
So with my champion prawns and the pickles i made here i decided i would treat myself to that Louisana classic, the shrimp Po Boy. Paired with the kickass remoulade sauce it was to DIE for!
This is an American recipe so it is measured in cups rather than mls or tablespoons. There are plenty of converters you can use online.
To make two Po Boy’s
For the sandwich;
8 large prawns
One thick, fresh baguette (the thicker and fresher the better)
Breadcrumbs (if you can find cornmeal then use that but i had breadcrumbs)
1/4 of a lemons juice
For the remoulade;
1/8 cup mustard, i used wholegrain
3/4 cups mayo
1 teaspoon pickle juice or vinegar
1 teaspoon hot sauce (Tabasco, etc)
1 small garlic clove, minced and smashed
1 Tbsp sweet paprika
1-2 teaspoons Cajun seasoning
1/4 of a lemons juice
Mix together your remoulade ingredients and put to one side, tastes best if you leave it for about 30 mins to infuse.
In a pan heat enough oil to cover the bottom of a frying pan, mean while coat your prawns in flour, then the beaten egg and lastly the breadcrumbs in which you have added seasoning. Once the oil is hot enough that it will cause some flour to sizzle pop your prawns in to cook. They will cook very quickly so be sure to keep an eye on them and turn them until golden brown. Once cooked through pop them on some kitchen towel to dry off.
Once your prawns are out and drying you can prepare the sandwich. Spread a nice thick layer of remoulade on both sides of your bread (don’t be shy) then layer your lettuce on the bottom and the tomatoes, pickles and thinly sliced peppers on the other side. Get those sexy, sexy prawns and nestle them in their lettucy bed and close that bad boy up.
I didn’t serve these with anything buy fries, onion rings or crisps would be a great accompaniment along with some ice cold beers.
Photo missing so here is one i found earlier