I started by naming this post ‘Fried prawn po’ boy’ as here in the UK, we don’t use the word ‘shrimp’. But when describing a classic american sandwich (from New Orleans), it somehow seemed wrong, so ‘shrimp’ it is.

This is basically spiced up scampi served in a roll. I recommend a nice brioche hot dog roll for this, as the slight sweetness balances the salt in the cajun spice.

Olive Magazine

Ingredients

• plain flour 100g
• Cajun spice mix 2 tbsp
• dried breadcrumbs 100g
• raw peeled king prawns 200g
• eggs 2, beaten
• groundnut oil for frying
• baguettes 2 small, toasted
• little gem lettuce 1, shredded to serve

• mayonnaise 2 tbsp
• Dijon mustard 1 tbsp
• garlic ½ clove, crushed
• Tabasco a few dashes
• paprika ½ tsp

Instructions

1. Mix the remoulade ingredients together and season well.
2. Mix the flour with half the Cajun spice mix and put on a plate. Mix the breadcrumbs with the rest of the spice mix and put on another plate.
3. Dip the prawns first in the flour, then the egg, then the breadcrumbs. Heat 3cm oil in a large, wide frying pan. Cook the prawns for a minute on each side, until golden. Drain on kitchen paper.
4. Split the bread ¾ of the way through. Spread all over with remoulade and add some lettuce. Pile on the prawns and eat.