I've never been to Louisiana. Never been to the USA at all actually (one day...). Which means I've never had a po'boy sandwich in its natural habitat.A general thought that I should make one at some stage was clarified by this post about a bad one in London. I decided that I needed to have a go at making a good one.
I seasoned a beaten egg with some salt and black and cayenne peppers, and tossed some raw prawns through it, leaving them to sit for about half an hour. I drained the prawns from the egg and dredged them in a mixture of 2/3 cornmeal/ 1/3 self-raising flour, seasoned with more salt and pepper.
I fried them in deep hot oil for a couple of minutes, until they were crisp and golden, and drained them well on kitchen paper.
I made a dressing of garlic mayonnaise, chopped dill pickles and chopped pickled jalapenos, loosening the mixture slightly with a dribble of pickle juice and adding a touch of sugar for that all-American diabetes kick.
I piled shredded iceberg lettuce into split baguettes, then added my dressing and a pile of the freshly cooked prawns.
And... they didn't quite work. My home-made sourdough baguettes were entirely too "robust" for the sandwich. It really needs a lighter, fluffier crumb and a thin, slightly crackling crust. I don't know how to make bread like that. I will have to do some more research before I try again.
The sandwich filling was good though!
7 comments:
Would a vietnamese style baguette, the type used for banh mi, work?
Sounds yum :D
It's too early to want a prawn sandwich. But now I want one anyway
I've not even had a po-boy yet, though I've heard lots about it. Unfortunate it didn't quite work, your deep-fried shrimp looks great though!
Emily - that is exactly the sort of bread I need! I just don't know how to make it and there isn't a convenient Vietnamese bakery.
Raqasa - Thanks!
Leafy - the shrimp would make a fabulous salad.
Even living in the US my whole life, I've never had a po boy! Your shrimp sounds awesome.
I have only had a po boy once and I loved it. Your shrimp looks crispy and delicious. ;-)
Actually, many of the po'boys I've had in the gulf are made with a very chewy, glutinous kind of bread - not ideal in my mind, but I think that's how things are done down here! :)
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