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New Orleans Po' Boy

New Orleans Po' Boy

New Orleans Po Boy
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New Orleans Po' Boy

Indulge in the authentic flavours of New Orleans with our tantalising Po' Boys recipe. Crispy, golden fried shrimp or juicy, tender roast beef are piled high on a soft baguette, topped with zesty mayo, crunchy lettuce, and tangy pickles,!


300g raw prawn meat
1/4 cup flour
1/4 cup cornmeal flour (see notes)
1 tbsp Man Rub
1 tsp Jerk It
3 tbsp Ding Dong Sauce
1L oil for frying
1/4 iceberg lettuce
4 brioche hot dog buns or French stick
Tartare Sauce




We used frozen prawns so we just deforested in some cold water then dried with a paper towel. If the prawns are large cut them in half, you are wanting ‘popcorn shrimp’ sized pieces.


Toss the prawns in ding dong sauce.


Mix the flour, cornmeal, jerk it and man rub together.


Heat oil in a small saucepan ready to deep fry, about 180c. Toss the hot sauce coated prawns in the flour.


Fry in batches for 2-3 minutes or until prawns are crisp golden. Drain excess oil on a paper towel.


Warm the buns in a hot oven for a couple of minutes while the prawns are frying.


To assemble the po boy, split the bun down the center and spread generously with tartare sauce.


Add finely shredded iceberg lettuce and then fill with the prawns. Serve immediately with a wedge of lemon.

Recipe Notes

If you don’t have cornmeal flour use all standard flour.




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