The
Po Boy

Prawn / onion / lettuce

Junk’s Jam:

Serves 2

Hey!

Po Boy! Po Boy! Po Boy! If you don’t know or remember what a Po Boy is, you certainly will after you’ve tried this! Holy shit! One of those beauties of a sandwich that just leaves you fully pleasured but completely covered in shame! You still wont regret it! Get cooking!

Equipment…

>Spice Blender
>Deep Fat Fryer

The Recipe

Stage #1
>the PREP

Cajun Spice Mix

2 tbsp Smoked Paprika
1 1/2 Tbsps Oregano
1 Tbsp Thyme
1/2 Tbsp Dried Onion
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Cracked Black Pepper
1 1/2 Tsp Fennel Seeds
1 1/2 Tsp Ground White Pepper
1 1/2 Tsp Maldon Salt
1/2 Tsp Cayenne Pepper
1 Tsp Dried Red Pepper Flakes
1/2 Tsp Ancho Chilli Powder 

  • Place everything into a Spice Blender and blitz together. Keep it in an airtight container until ready to use. 

 
 

Baguette 

 
 

Prawns

15 Prawn (16/20) Shelled & Deveined 
200g Plain Flour
120g Semolina
Cajun Spice Mix 
150g Single Cream 

Maldon Salt 

  • Take 2 Tsp of the Cajun Spice Mix and coat the Prawns evenly.  Leave to marinade for 1 hour. 

  • Mix the Flour, Semolina & 2 Tbsps of the Spice Mix together. 

  • Time for the Double DIP! Place your Prawns into the Cream and then coat in the Semolina Mix. Repeat the process - shake off any excess flour and set to one side for cooking!  Season with Salt.

 
 

Remouladey Coleslaw Stuff….

Just want to state that if you cant be arsed making the mayonnaise then just replace the eggs and oil with 250g Good Quality Mayonnaise. Hellmans always does the trick.

The Veg
1/4 Large Red Cabbage
1 White Onion
1/2 Large Carrot
2 Tbsps Capers
1 Garlic Clove
1 Tbsp Flat leaf Parsley
1 Tbsp Dill
1 Tbsp Coriander 
1 1/2 Tbsp Table Salt

The Sauce
2 Egg Yolks
5g Dijon Mustard
5g White Wine Vinegar
1 Tbsp Franks Hot Sauce
1 Tsp Worchester Sauce
1/2 Tbsp Pickle Juice 
1 Tsp Smoked Paprika
1/4 Tsp Ancho Chilli Powder 
250g Vegetable Oil 

1/2 Lemon
Table Salt 

  • Take the stem out of the Red Cabbage and finely julienne the cabbage. Peel the Onion & Carrot and julienne the same.  Pop it all in a bowl, add the Salt and leave for 1 hour. 

  • Wash off the Salt and drain any excess liquid, squeezing out all the moisture. 

  • To make the sauce - add all the ingredients to a blender apart from the Oil and Lemon Juice. Blend on medium until thoroughly mixed. Whilst gently blending, slowly add in the Oil until fully emulsified.

  • Mix your Sauce with the Veg.

  • Adjust the seasoning with Salt & Lemon Juice. 

 
 

Shallot Rings 

2 Banana Shallots 
100g Milk
100g Plain Flour

Vegetable Oil
Table Salt
Sugar

Kitchen Paper

  • Pre-heat your fryer to 170ºc.

  • Peel and thinly slice the Shallots into nice rings.  Separate the Rings and place the lot into just enough Milk to cover. Leave for an hour.  Drain and discard the Milk.

  • Coat the Rings in Flour and shake off any excess.

  • Cook the Shallots in the hot Oil. Watch them closely and when they turn a nice golden brown remove from the Oil, drain on Kitchen Paper, and season with Salt and a little bit of Sugar. Reserve for assembly.

 
 

Garnish

1/4 Iceberg Lettuce
2 Plum Tomatoes
4 Large Dill Pickles
2 Green Chillis

  • Shred the Lettuce. Slice the Tomatoes  & Pickles (length ways) . Slice and de-seed the Chillis.

Stage #2
>Cook it baby!

 

  • Heat your fryer to 180ºc.

  • Pop your Coated Prawns into the basket and cook for 4-5 minutes or until crispy .

  • Remove from the Oil and give them a good sprinkle of your Cajun Spice Mix and some Maldon Salt.

  • Jobs a good un’ - get assembling! 

Stage #3
>Assemble