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F O O D / R E C I P E S

Shrimp Po Boy


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!

Shrimp Po’Boy

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)


  1. In small bowl mix together the fist 8 ingredients & set aside.
  2. 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.
  3. 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.
  4. In a large, deep frying pan, heat enough oil to cover up to about 2 inches.
  5. 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!)
  6. 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.
  7. 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.
  8. 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!




  1. so qourn recently made fake prawns, I’m not sure what kinda fish-ness fish technology they came across but Tom said they are scarily similar to the real thing in which case I’m trying these with the fakes! x


  2. evanscrittensmum says

    That looks great- my son would love it! I don’t think I could even face fake prawns but will make with ordinary quorn. :-) x


  3. I literally cannot bare any sort of seafood, but my husband would LOVE this. Your food photography is amazing, even though I don’t like shelfish, that’s still made me hungry!


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