Crispy shrimp po'boy sandwich | Angus & Oink
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Crispy shrimp po'boy sandwich

  • Seafood
Time25 Minutes Serves4 CuisineAmerican
Crispy shrimp po'boy sandwich

Here we have a super easy, super tasty, Angus & Oink powered crispy prawn po’ boy with a Bay Ranch Sauce that hits all the right notes: crunchy, creamy, spicy, coastal, and messy in all the right ways. Get The General on board and the flavour basically builds itself. Max flavour for minimum effort.

ingredients

  • 400g chunky jumbo prawns
  • 3 tbsp The General
  • 1 cup plain flour
  • 1 egg
  • oil for frying
  • 2–3 soft sub rolls
  • 1-2 cups crisp shredded lettuce
  • 1–2 ripe tomatoes, sliced
  • Handful of Candied Jalapenos

Bay Ranch Sauce:

  • 4 tbsp Mayo
  • 1 tbsp Ranch
  • 1 tsp lemon juice
  • Drizzle of Red Dawg sauce

Buy the items

The General - Tex Mex BBQ Seasoning
The General - Tex Mex BBQ Seasoning
200g £8.99
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Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Directions

  1. Make the Bay Ranch Sauce: Stir together the mayo, Ranch, lemon juice and Red Dawg sauce.
  2. Toss the prawns with 1 tbsp of The General so the seasoning sticks.
  3. Mix flour with the remaining 2 tbsp The General seasoning. Dip prawns in egg, then dredge in the seasoned flour until fully coated.
  4. Heat oil in a shallow pan or deep fat fryer to 180°C. Fry the prawns in batches for 2–3 minutes until golden and crisp. Drain on paper towel and season lightly with an extra pinch of The General.
  5. Split the sub rolls and spread the Bay Ranch Sauce generously on both sides.
  6. Layer lettuce and tomato, pile on the hot crispy prawns, and drizzle with extra Bay Ranch Sauce and some candied jalapenos or pickled red onions. Enjoy whilst the prawns are still warm.

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