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The ingredients needed to make Cajun Shrimp Po' Boy:
- Prepare 1 Brioche Sub (60 grams is ideal)
- Use 1/8 Iceberg Lettuce
- Take 1 Large Fresh Tomato (On Vine Is Best)
- You need 3 Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns)
- Use 1/4 White Cabbage
- Provide 4/5 Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible)
- Provide 4/5 Limes
- Take 1 Bunch Corriander
- You need 1 1/2 Cup Mayonaise
- Provide 1/4 Cup Djon Mustard
- Prepare 1 Tbsp Paprika
- You need 100 Grams Cajun Seasoning
- Take 2 Tsp Horse Radish
- Get 1 Tsp Pickle Juice
- You need 1 Tsp Hot Sauce (Louisiana Is My Preference)
- Get 1 Clove Crushed Garlic
- Provide 250 Ml Buttermilk
- Prepare 200 Grams Flour
Instructions to make Cajun Shrimp Po' Boy:
- Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry. (The Night Before Is Ideal) - Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well.
- For The White Cabbage Remoulade: - Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes. Taste As You Mix And Balance To Preference. - Keep In The Fridge.
- Shred The Lettuce And Slice The Tomato. - Keep In The Fridge.
- Mix Your Flour And Cajun Seasoning Together. - This Will Be The Coating (Dredge) For Your Buttermilk Batter.
- Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk. - Deep Fry Until Golden.
- Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast.
- Lightly Dress The Bun With The Louisiana Remoulade Sauce. - Lay 3 Slices Of Tomato Along One Side With Some Lettuce. - Lay Some White Cabbage Remoulade On The Other Side. - Place The Fried Shrimp/Prawn Down The Centre. - Lightly Dress The Top With Some More Louisiana Remoulade. - Garnish with Chopped Corriander And A Lime Wedge.
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