CLASSIC FRIED SHRIMP PO’BOY


A New Orleans classic - Try with Shrimp or Popcorn Chicken

Ingredients

Yield: 6 to 8 X 6-inch po’boys

  • 1KG Peeled Prawns/Shrimp

  • 40g (5 T) Louisiana Chicken Fry Batter Mix (See Chicken fry Recipe)

  • 1/2 cup (125ML) of water

  • peanut or vegetable oil, for frying

  • French bread/Baguette, cut into 6 in. portions

  • Whole Egg Mayonnaise

  • lettuce

  • tomato

  • pickles

  • Hot Sauce (optional)

Preparation

In a bowl, mix 5 Tbsp. of Chicken Fry Batter with 1/2 cup of water. Dip shrimp into this batter. In a second bowl; coat shrimp in further (dry) Chicken Fry flour. Deep or Shallow fry shrimp at 180 degrees C until internal temperature is 75 degrees C and golden brown. Add cooked shrimp to French bread while hot. Add Mayonnaise, Hot Sauce, lettuce, tomatoes, and pickles to taste. Enjoy!