You say prawn, I say shrimp! Although not exactly the same creature, the taste is almost identical and without going into leg count, which is a little bit creepy to think about, I am hoping we are on the same page when it comes to this delicious sandwich! The po’boy gets its name because it was largely eaten by workers in the deep south and was a cheap enough meal for even the poorest worker to afford.
Although this sandwich is using prawns or shrimp, po’boys often have beef with gravy, other fried seafood or chicken breasts. A ‘French Po’boy’ even has fries stuffed into the rolls. They are almost always dressed with a hot sauce or, as in this case, a remoulade and pickles.
This recipe originally appeared in my best selling cookbook Tenina's America which is still available in my store and you should run not walk to get your copy!
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- 3 Teaspoons Pink Salt Flakes BUY
- ½ Teaspoons cayenne pepper
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon dried oregano
- 1 Teaspoon Dried Thyme or fresh leaves
- Black Pepper to taste
- 500 Grams green prawns, peeled, deveined
- 200 Grams buttermilk
- 50 Grams each flour and cornmeal, for tossing
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 4 Perfect Burger Buns made into long rolls to serve Recipe
- Creole Remoulade to serve Recipe
- Sweet Pickle Relish to serve Recipe
- Sliced tomatoes, lettuce or spinach, for serving
Place the salt, cayenne, garlic powder and onion powder, paprika, oregano, thyme and black pepper into a shallow bowl and combine with a fork.
Toss the prawns with the spice mix.
Place the buttermilk into a bowl, and in a third bowl whisk the flour and cornmeal together.
Heat enough oil in a shallow frying pan to 170°C. You should be able to submerge a batch of shrimp in a single layer.
Dip the seasoned prawns into the buttermilk and then coat with the flour mixture.
Working in batches, fry prawns, stirring occasionally until golden brown and just cooked through, about 1 teaspoon dried 4 minutes per batch.
Transfer cooked prawns onto paper towels to drain.
Open rolls and spread with the Creole Remoulade and Sweet Pickle Relish to taste. Top with the cooked prawns. Serve immediately.
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