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Delicious New Orleans Po’ Boy – perfect summer lunch

Delicious New Orleans Po’ Boy – perfect summer lunch

The Po’ Boy is a classic roll originating in Louisiana that consists of either roast beef or fried seafood served on a French-style baguette. Ironically the name comes from “poor boys” who were New Orleans streetcar conductors who were on a long strike and would receive these sandwiches for free from a local restaurant.

Now of course prawns are more of a delicacy, and there is a booming trade in these rolls across the globe.  Try these at your next BBQ or picnic to add some New Orleans flavour and really impress. The prawns can be made in advance but their crispiness will not last in the fridge. Here’s how.

Total preparation and cooking time: 30 mins

Serves: 4


For the prawns:

  • 600-700gms shelled and cleaned prawns (no tails either)
  • 1 cup of flour
  • 1 tablespoon Cajun seasoning
  • 2 eggs, beaten
  • 2 cups bread crumbs (Japanese Panko gives best results)
  • Vegetable/Canola oil for deep-frying (one 750ml bottle of oil will be plenty)

For the Rémoulade:

  • 1 cup mayonnaise
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning
  • 1 clove/teaspoon minced garlic
  • 1 teaspoon horseradish
  • 1 tablespoon hot sauce (Tabasco or similar) optional/adjusted to taste
  • A squeeze of fresh lemon juice

For the roll:

  • 1 Baguette, cut into 4 segments and then cut almost in half
  • 4 tablespoons melted butter
  • 1 clove crushed garlic
  • 2 cups shredded iceberg lettuce
  • 2 thinly sliced tomatoes
  • Sliced gherkins (to taste)


  1. For the rémoulade, mix all the ingredients together very well. Note: if you don’t want to go to the trouble of making the remoulade sauce, just use mayonnaise and spritz fresh lemon juice
  2. For the prawns, combine flour and Cajun seasoning in a large bowl. Dust the prawns in the flour, then dip in eggs, then coat in bread crumbs. Let them rest so the coating sets.
  3. Heat oil in a large saucepan and when temperature is high deep fry the prawns until golden.
  4. For the rolls, combine melted butter and crushed garlic and spread evenly on the rolls. Place buttered side up under a medium-high grill until lightly toasted.
  5. To serve, spread rémoulade on the base of the roll, top with fried prawns, then lettuce, tomato and gherkins (if using).

Make sure to have serviettes on hand because these delicious rolls can get a bit messy.





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