Shrimp Po’Boy with Remoulade

Remoulade

• 120 g Mayonnaise
• 2 tsp Dijon mustard
• 1 tbsp Capers
• 40 g Sweet gherkin pickles
• 1 medium Lemon
• ¼ tsp Black pepper

Prawns and assembly

• 300 g Prawns, peeled and deveined
• 90 g Cornmeal
• ½ tsp Cayenne pepper
• 1 ¼ tsp Fine sea salt
• 350 ml Vegetable oil
• 1 piece Baguette
• 1 head Romaine lettuce
• 1 large Tomato, ripe but firm

1. Make the remoulade: in a bowl, stir together the mayonnaise and dijon mustard. Finely chop the capers and sweet gherkin pickles, then mix them in. Squeeze in lemon juice to taste and season with the black pepper.
2. Prepare the salad: shred the romaine lettuce and slice the tomato. Split the baguette lengthways, keeping a hinge if you like, and set aside.
3. In a shallow bowl, mix the cornmeal with the cayenne pepper and 1 tsp of the fine sea salt. Pat the prawns dry, then toss them in the cornmeal mixture until well coated.
4. Pour the vegetable oil into a large frying pan to a depth of about 2 cm and heat over medium-high until shimmering. Fry the prawns in batches for 2 to 3 minutes, turning once, until crisp and just cooked through. Lift out with a slotted spoon, drain briefly, and season with the remaining fine sea salt.
5. Build the po'boys: layer the lettuce and tomato into the baguette. Pile in the hot prawns, then spoon over plenty of remoulade. Serve straight away while the prawns are still crisp.

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