Fri, 22 July 2016
Chef is Neal Kearns from Castleknock Hotel and Country Club was in the kitchen to make this traditional Louisiana dish.
Louisiana Po'boy Sandwich
Ingredients:
500g large Shrimp or prawns (peeled & de-veined)
250g cornflour
1tbsp garlic salt
1tbsp cayenne pepper
1tbsp smoked paprika
Large Crusty French Stick
500ml Sparkling Water
Sliced ripe tomato
Shredded iceberg lettuce
For the sauce:
5 Gherkins
500g Good Mayo
3 spring onion
Juice of 1 lemon
2 teaspoon of above spice mix
2 teaspoon Dijon mustard
Chopped dill and tarragon
Method:
1. Pour the sparkling water over the prawns and allow to soak, mix the garlic salt, cayenne and paprika together.
2. Add 3 teaspoons of spice mix to the cornflour, mix and reserve.
3. To make the sauce, add the mustard, mayo and lemon juice in a bowl, mix well.
4. Finely chop the gherkin, spring onion and herbs. Add the spice mix and chopped items to the mayo mix. Reserve for an hour in the fridge.
5. Heat oil in a fryer to 190oC, when ready, remove the prawn from the spring water and dredge in the cornflour spice mix, fry in batches until crispy, about 2-3 minutes.
6. Lather the crusty French stick with the mayo mix. Layer the tomato and lettuce on the bread, strain the fried prawns in kitchen towel and season with fine sea salt. 7. Add to the bread and serve with a cold beer.
