Shrimp po' boys

Shrimp po' boys recipe

1 rating

Join the street food revolution and impress your pals with this heady, flavour-packed feast of seasoned, breaded prawns in a bun – all the way from New Orleans. The po' boy (or 'poor boy') is allegedly named after the impoverished New Orleans streetcar workers to whom it was handed out during their 1929 strike. See method

  • Serves 4
  • 12 mins to prepare and 13 mins to cook
  • 587 calories / serving

Ingredients

  • 3 tbsp plain flour
  • 1 egg, beaten
  • 100g (3 1/2oz) white breadcrumbs
  • 2 tsp Cajun seasoning
  • 1 x 240g pack frozen raw jumbo king prawns, defrosted
  • sunflower oil, for deep-frying
  • 4 white finger rolls, split open and cut sides lightly toasted
  • 4 tbsp reduced-fat mayonnaise
  • 1/4 iceberg lettuce, finely shredded
  • hot sauce, to serve
  • 1 lemon, cut into wedges, to serve

Each serving contains

  • Energy

    2305kj
    587kcal
    29%
  • Fat

    30g 43%
  • Saturates

    4g 20%
  • Sugars

    3g 4%
  • Salt

    3.2g 54%

of the reference intake
Carbohydrate 59.5g Protein 22.6g Fibre 3.2g

Method

  1. Put the flour, egg and breadcrumbs into three separate bowls. Add half the Cajun seasoning to the flour bowl and the other half to the breadcrumbs, along with a pinch of salt. Mix well.
  2. Pat the prawns dry with kitchen paper. Working in batches, dip the prawns first in the flour, tossing to coat and shaking of any excess, then in the egg, allowing any excess to drip of. Lastly, coat in the spiced breadcrumbs, then lay them on a large plate. Repeat, until all the prawns are coated.
  3. Fill a medium pan with enough sunflower oil to come halfway up the sides; warm over a medium heat. To test if the oil is hot enough for frying, drop a cube of bread into the pan. It should turn a pale golden colour in 60 seconds.
  4. Deep-fry the prawns in two batches for 3-4 minutes, until golden. Remove and drain on kitchen paper.
  5. Spread each roll with the mayo and a layer of lettuce. Top with the prawns and some hot sauce. Serve with lemon wedges on the side for squeezing over.

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