*** NEW FAVOURITE SANDWICH ALERT ***
I mean, C’MON look at it – it should be (insert f-based swear word here, which I can’t say incase my nan reads it) I.L.L.E.G.A.L
I have been on the look out for a new sandwich since I went all pescatarian & weird on you. I was really missing my old friend Bahn Mi and having not found a non-meaty version that I actually liked, i was getting a little desperate because sometimes all that will do is a sandwich. And then one day, probably when I was knee-deep in Kale & Wheatgrass, I read a tweet about some top 10 sandwich list and it was then that I discovered The Po’ Boy. This isn’t a sandwich often found over here, although you can probably get them in London Village somewhere, so I had to get as close to the marinade as I could, but it all the flavours worked and it turned out really well. This sandwich really tastes delicious; it’s hot, it’s vinegary, it’s sweet & zingy all at once and above all, it’s a real treat. I know the list of ingredients looks a little on the long side but it’s generally store cupboard stuff & trust me, it really is worth it!
Now, what are you waiting for? GET IT IN YOUR FACE!
Ingredients (makes 4 sub rolls)
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp onion powder / granules
- 1 tsp garlic granules
- 1/2 tsp freshly ground black pepper
- 2 1/2 tsp coarse sea salt
- 2 cups shredded red cabbage
- 1 lemon, juice only
- 1 cup mayonnaise
- 1 pinch cayenne pepper
- 1 tsp tomato ketchup
- vegetable oil for frying
- 650g raw peeled & de-veined king pawns
- 1 cup buttermilk
- 1 /2 cups plain flour
- 1 cup polenta
- 4 good-quality soft sub rolls
- 2 cups iceberg lettuce, shredded
- 4 tomatoes, slice
- 3 large gherkins in vinegar, sliced
- Louisiana style hot sauce (I used the new Tabasco Creole Deep South sauce, but anything branded as Louisiana-style will work)
- In small bowl mix together the fist 8 ingredients & set aside.
- Next up, add your shredded cabbage to a medium bowl, sprinkle with a pinch of coarse salt, then squeeze over the juice of the lemon. Mix well and set aside until ready to build your sandwich.
- In a small bowl, mix together your mayonnaise with the ketchup & a pinch of cayenne. This will make a nice pinky sauce, similar to a Marie-Rose. Set aside.
- In a large, deep frying pan, heat enough oil to cover up to about 2 inches.
- Meanwhile, place your king prawns and 2 tbsp of the spice mix in a bowl & toss to cover. Pour the buttermilk into another bowl, and mix the polenta & flour together with any left over spice mix in another bowl (so many bowls!)
- When the oil is hot enough (as a rule of thumb, you can drop a small corner of bread into see – if it stays motionless it’s not, if it starts to fizz and move around, it is – roughly 175 celsius) you are ready to start frying your prawns.
- Dip the seasoned prawns in the buttermilk, then the flour mixture before frying off in batches. It will take roughly 4 minutes until they are cooked through & cased in a crispy brown batter. Transfer to kitchen towels to absorb any excess oil, whilst you build your rolls.
- Open the rolls, spreading each side with the pink mayonnaise. Layer up the marinated cabbage, lettuce, tomatoes & gherkin slices before adding the prawns & topping with your hot sauce.
Then woah, you’re in food heaven & I am so jealous!