Name: Shrimp Po’ Boys (prawns)
Ingredients: 500g/ 1 lb large shrimp/prawns, peeled and deveined – either frozen and thawed (Note 1); 1 large egg; 1/4 tsp cooking salt / kosher salt, for sprinkling cooked shrimp/prawns; 2 – 3 cups canola oil or other plain oil, for cooking; 1/3 cup fine cornmeal, or cornflour/cornstarch (Note 2); 1/3 cup plain flour / all-purpose flour; 1 tsp cooking salt / kosher salt, + extra for sprinkling; 1 tbsp paprika, sweet/regular; 2 tsp onion powder; 2 tsp garlic powder; 3/4 tsp dried thyme; 1/4 tsp black pepper; 1/4 tsp cayenne pepper, optional (for barely-there spiciness); 2 1/2 tbsp Dijon or yellow mustard – Creole mustard if you've got it! (Note 3); 1 tbsp wholegrain mustard (ie with the little mustard seeds in it), or more smooth mustard (Note 3); 1 1/4 cups whole-egg mayonnaise (Note 4); 2 tsp prepared horseradish (horseradish cream); 1 tsp pickle juice (ie juice from a jar of pickles) or white vinegar; 1 tsp tabasco; 1 large garlic clove, finely grated; 2 tsp paprika, sweet/regular; 4 crusty white rolls, about 20cm / 8" long – or 2 French sticks cut; 1/4 cup dill pickles, finely sliced on an angle; 2 tomatos, halved and sliced; 2 cups (packed) shredded cos lettuce (romaine) or iceberg; Salted table butter, softened, for spreading on rolls

Ingredients

500g/ 1 lb large shrimp/prawns, peeled and deveined – either frozen and thawed (Note 1)
1 large egg
1/4 tsp cooking salt / kosher salt, for sprinkling cooked shrimp/prawns
2 – 3 cups canola oil or other plain oil, for cooking
1/3 cup fine cornmeal, or cornflour/cornstarch (Note 2)
1/3 cup plain flour / all-purpose flour
1 tsp cooking salt / kosher salt, + extra for sprinkling
1 tbsp paprika, sweet/regular
2 tsp onion powder
2 tsp garlic powder
3/4 tsp dried thyme
1/4 tsp black pepper
1/4 tsp cayenne pepper, optional (for barely-there spiciness)
2 1/2 tbsp Dijon or yellow mustard – Creole mustard if you've got it! (Note 3)
1 tbsp wholegrain mustard (ie with the little mustard seeds in it), or more smooth mustard (Note 3)
1 1/4 cups whole-egg mayonnaise (Note 4)
2 tsp prepared horseradish (horseradish cream)
1 tsp pickle juice (ie juice from a jar of pickles) or white vinegar
1 tsp tabasco
1 large garlic clove, finely grated
2 tsp paprika, sweet/regular
4 crusty white rolls, about 20cm / 8" long – or 2 French sticks cut
1/4 cup dill pickles, finely sliced on an angle
2 tomatos, halved and sliced
2 cups (packed) shredded cos lettuce (romaine) or iceberg
Salted table butter, softened, for spreading on rolls

Steps

Toss all shrimp in egg, then coat in Cajun coating. Fry 2 – 3 min. Spread warmed rolls with butter, then base with remoulade. Pile in this order: pickles, lettuce, tomato, shrimp, drizzle with remoulade. Enjoy!
Remoulade – Mix the ingredients in a bowl and leave in the fridge for at least 30 minutes to let the flavours meld.
Lightly warm rolls (Note 5) – Preheat oven to 180°C/350°F (160°C fan-forced). Wrap the bread in foil (2 rolls per parcel) and put them in the oven. Turn the oven off. This will warm them through and make them lightly crispy. You can leave them there for up to 45 minutes.
Cajun coating – Mix the ingredients together in a medium bowl.
Pat dry – Pat the shrimp (prawns) dry with paper towels. This helps it stick better. (I just do this in the colander I thawed them in, just sort of moving them around!)
Egg – Whisk the egg in a separate medium bowl. Put all the shrimp into the egg and mix to coat.
Coat shrimp/prawns – Pick up a shrimp with your hand and let the excess egg drip off, then place into the Cajun flour bowl. Do as many shrimp as you can do so they are in a single layer on the flour mixture. Pick up the bowl and toss to coat the shrimp in the flour. Grab a few shrimp in your hand and lightly squeeze to adhere the coating well, shake off excess flour (using your fingers as a colander!), then put on a plate. Repeat with all remaining shrimp.
Fry – Heat 2cm / 0.8" of oil in a heavy based skillet or large pot over medium high heat to 180°C/350°F. Fry half the shrimp for 2 – 3 minutes until golden brown and crispy. Remove with a slotted spoon onto a paper towel lined plate to drain. Repeat with remaining shrimp. Sprinkle with 1/4 teaspoon salt.
Stuff – To assemble the sandwich, split a roll but don't cut all the way through. Spread the base with butter then 1 tablespoon of remoulade. Layer with pickles then tomato and shredded lettuce. Stuff with as many shrimp as you can, then drizzle with a generous amount of remoulade. Devour immediately!