Ah, the po’ boy, that great New Orleans classic. This very messy, very delicious sandwich has come a long way from humble beginnings to become one of the most popular sandwiches.
- 1 tbsp plain (all-purpose) flour
- 2 eggs beaten with 2 tbsp milk
- 100 g panko breadcrumbs
- Vegetable oil, for deep-frying
- 10 tiger prawns, shelled and deveined
- 2 long crispy rolls
- 2 handfuls shredded lettuce
- 2 dill pickles, sliced lengthways
- 2 tomatoes, thickly sliced
Creole spice mix
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp dried oregano
- ½ tsp dried thyme
- 90 g whole egg mayonnaise
- ½ tsp hot sauce
- ½ lemon, juiced
- 1 tsp Dijon mustard
- 1 tsp grated horseradish
- 1 tsp capers, rinsed
- 1 spring onion, thinly sliced
- 1 tbsp chopped parsley
- 2 tsp tomato ketchup
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
For us, it’s all about the remoulade sauce. So tangy and sweet, it goes perfectly with any number of po’boy fillings.
To make the remoulade sauce, combine all of the ingredients in a small bowl and season well with black pepper. Set aside in the fridge for 1 hour for the flavours to develop.
Meanwhile, combine all of the Creole spice mix ingredients in a shallow bowl. Season well with lots of black pepper.
Add the flour and mix well. Place the beaten egg mixed with milk in another shallow bowl and the panko breadcrumbs in a third.
Heat enough vegetable oil for deep-frying to 170˚C or until a cube of bread dropped into the oil turns brown in
Working in batches, dredge the prawns in the spice and flour mix, then dip in the egg and milk and coat in the
breadcrumbs. Double-crumb the prawns by re-dunking in the egg and milk and re-coating in the breadcrumbs.
Your prawns should be completely covered in crisp panko goodness.
Deep-fry 3–4 prawns at a time for about 2 minutes on each side until golden brown. Transfer to a paper towel to drain.
Slice open the top of each roll and spoon in an unhealthy amount of remoulade sauce. Add the shredded lettuce, dill
pickle slices and tomato. Shove in the prawns and top with more remoulade sauce.
Serve with lots of paper towel … or a bib.
This recipe is from In Bread (Smith Street Books).