Shrimp Po’ Boys
- 600g raw prawns
- 120ml cup buttermilk/whole milk
- 60g cornmeal
- 3 tablespoons Chipotle Chilli Sauce
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- 60g plain flour
- 2 small baguettes, cut in half
- 1 gem lettuce, finely sliced
- 2 tomatoes, sliced
- 8 tablespoons mayonnaise
In a bowl combine the cornmeal, paprika, oregano, thyme, garlic salt, onion powder and flower.
Pour the milk and 1 tablespoon of Chipotle Chilli Sauce into a separate bowl.
Take a prawn and dip it into the milk mixture, then coat with the cornmeal mixture, flipping to ensure that the prawn is fully coated.
Repeat this process with the rest of the prawns.
Add oil to deep fryer, or pan and heat to 160°C/ 320°F. Place the prawns in the pan one at a time and fry for 3 minutes until crisp and lightly brown. Do not overcrowd the pan, cook in batches if necessary.
Use a slotted spoon to remove the prawns and drain on kitchen towel.
For the sauce:
Mix together the mayonnaise and the remaining Chipotle Chilli Sauce.
Slice the baguettes in half then layer each with lettuce, tomatoes, prawns and sauce. Serve.