The po boy (or
poor boy) sandwich is a Louisiana classic, consisting of fried seafood, most
commonly oysters or shrimp (prawns). One of the defining characteristics is the
bread, traditionally New Orleans-style French bread. It is claimed that no such
loaf can be obtained outside the area, as the specific climate is what makes it
so light and airy.
The history of the name po boy is
debated, but a popular story is that it comes from the generosity of two former
streetcar workers who served sandwiches to striking employees of their former
company, whom they referred to as “poor boys.”
This recipe is for a “dressed” shrimp po boy, meaning
the seafood comes with a cocktail sauce-esque dressing, plus shredded lettuce
and sliced tomato.
Makes 2
INGREDIENTS
FOR
THE MAYONNAISE:
2 egg yolks
About ¾ cup (180ml) oil—vegetable or peanut
(groundnut) oil are both good, but don’t use olive oil, certainly not extra
virgin)
½ red onion, finely chopped
2 dill pickles, finely chopped, plus 1
tsp juice from the pickle jar
1 tsp yellow (American-style) mustard
Juice of ½–1 lemon
1 tbsp chopped
fresh flat-leaf parsley
Sea salt and black pepper, to taste
FOR
THE SHRIMP (PRAWNS):
Vegetable oil, for deep-frying
3 tbsp polenta or cornmeal
2 scant tbsp
Cajun seasoning mix
12 raw jumbo shrimp (king prawns),
peeled and de-veined
Beaten egg
2 white sub rolls or 2 x 6 in (15cm)
lengths of baguette
Shredded lettuce—Boston lettuce or
butter lettuce (Little Gem) or iceberg are good choices
Hot chili sauce
To make the mayonnaise, put the egg yolks in a
clean bowl and whisk them together. Whisk in the oil, adding a few drops at a
time and making sure each bit of oil is fully incorporated before adding the
next. As you whisk in more oil and the mayo starts to thicken, you can start
adding it in very slightly larger quantities until you are steadily adding it in
a thin stream. Stop when the mayonnaise has reached the desired consistency.
Add all the other ingredients, adjusting them to taste (for example, you may
want a little more lemon juice or a little more salt). Set aside.
To prepare the shrimp (prawns), pour some
vegetable oil for deep-frying into a deep frying pan or an electric deep-fat
fryer and heat to 350°F (180°C). Cover a plate with a mixture of the polenta
and Cajun seasoning. Dip each shrimp in the beaten egg, then in the seasoning
mix. Deep-fry the shrimp for 2–4 minutes, depending on size, turning
occasionally. (You can also shallow-fry them, but make sure you have 1in/2.5cm
or so of oil in the pan and turn them over halfway through.) Drain on paper
towels.
To assemble the sandwiches, split and toast the
sub rolls, then load with shredded lettuce, the deep-fried shrimp, some mayo,
and a dribble of hot chili sauce. DEVOUR!
COOK’S
TIP:
Any leftover mayonnaise will keep in an airtight container in the
refrigerator for up to 3 days.
