Sometimes there’s nothing like a delicious sandwich on crunchy bread, which is exactly why I created this epic po’boy recipe. It’s full of crispy lettuce, fresh herbs, spicy sauce, zingy pickles… and the star of the show: beer-battered deep-fried shrimp. So good!
16 medium prawns, peeled & deveined*
½ cup cornflour (cornstarch)
vegetable oil, for deep frying
4 soft baguette rolls, split horizontally
2 cups shredded lettuce
Marion’s Kitchen Coconut Sriracha, or your choice of hot sauce
roughly chopped coriander (cilantro), to serve
½ cup white sugar
½ cup white vinegar
1 tsp sea salt
½ small cucumber, sliced into rounds
2 small Asian red shallot, sliced
2 long red chillies, sliced
150g (5 oz) plain flour (all-purpose flour)*
50g (2 oz) cornflour (cornstarch)
1 tsp sea salt
1 tsp baking powder
320ml (11 fl oz) cold beer*
3 ice cubes
For the quick pickles, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Place the cucumber, shallot and chill in a small bowl. Pour over the cooled vinegar mixture.
Ensure the prawns, flour, and beer are all cold and taken straight from the fridge just before cooking.
Prepare the batter ingredients by placing the plain flour, cornflour, salt and baking powder in a large bowl. Place the ½ cup of cornflour onto a separate plate or tray.
When ready to serve, heat enough vegetable oil to deep-fry in a large, deep pan or wok over high heat. When the oil is nearly hot, take your beer from the fridge and pour it into the flour mixture. Mix with a fork until a lumpy batter forms. Add the ice cubes and stir.
When the oil is hot (a wooden chopstick should start to bubble when dipped into the hot oil), coat each prawn in the cornflour. Shake off the excess and then dip the prawn into the batter before gently placing into the hot oil. Repeat with remaining prawns (do this in batches if necessary). Cook for 1-2 minutes or until each prawn is golden, crisp and cooked through.
Scoop out the prawns and drain on paper towel. You can also scoop out any little crispy bits of batter and drain those on paper towel, too. Season both the prawns and the crispy batter bits with extra salt.
To assemble, stuff each roll with lettuce, fried prawns, quick pickles and Coconut Sriracha. Scatter with coriander and the crispy batter bits and serve.
– For the best results, keep your batter ingredients in the fridge right up to when you need them.
A shrimp po’boy is a style of sandwich that originated in Louisiana. Typically it consists of fried prawns or shrimp, shredded lettuce, tomato and remoulade sauce. Our version however has a bit of an Asian twist. We’ve kept the crunchy bread, fried prawns, and shredded lettuce but we’ve added pickled veggies and have used coconut sriracha for a chilli kick in the sauce instead of the standard shrimp po boy remoulade sauce.
Shrimp po’boys got their name from the original name of the sandwich which was ‘Poor Boy’. The Martin brothers are credited with the conception of the Poor Boy sandwich in 1929. Soon enough, Poor Boy started getting shortened to po’boy, most likely because of the way it sounded when said with a New Orleans accent. And shortly thereafter po’boys main filling began to consist of seafood – and the shrimp po’boy was born!
Traditional po’boy sauce is a remoulade sauce, which is made of mayonnaise, cajun seasoning, whole grain mustard, hot sauce and grated horseradish. Remoulade sauce is also quite similar to thousand island dressing, with a bit more of a spice kick from the cajun seasoning.
Our Asian Crispy Shrimp Po’Boy however uses our coconut sriracha as its sauce of choice – adding extra spice to this delicious sandwich. If you’re not such a huge spice lover, you could always mix the coconut sriracha with a mayonnaise base (Kewpie is always best), to make it more mellow and mild tasting.