The Po' Boy is a common sandwich in America, but not in Asia. I haven't even tasted one before! So, when hubby said he would like a Po' Boy, it was a real challenge. Luckily, I think I pulled it off!
Ingredients：
*makes 2 sandwiches*
Remoulade Sauce
1 cup mayonnaise
2 tbsp dill pickle relish
1 tbsp fresh lemon juice
2 tsp hot sauce
2 tsp capers, roughly chopped
1 1/2 tsp paprika
1 tsp Creole or Dijon mustard
1 tsp Worcestershire sauce
2 garlic cloves, minced
Fried Shrimp
3 tsp kosher salt
2 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 lbs raw medium shrimp (about 45), peeled, deveined and tail off
Canola or Vegetable oil for frying
1 1/2 cup all purpose flour
1 cup cornmeal
1 cup buttermilk
3 tbsp hot sauce
To assemble
2 French loaves
a handful of iceberg lettuce (shredded)
few tomato slices
Dill pickles (for garnish)
Steps：
Remoulade Sauce
1. Mix all ingredients together. Set aside in the fridge for later use.
Fried Shrimp
1. Mix the salt, paprika, garlic powder, cayenne pepper and black pepper together. Then divide the mixture in half.
2. Season the shrimp with half of the spice mixture.
3. Mix the flour, cornmeal and the other half of the spice mixture together in a bowl.
4. In a separate bowl, mix the buttermilk and hot sauce together.
5. Dip seasoned shrimp in the buttermilk, then coat with flour mixture. Shake off excess. Set aside in the fridge for 20 minutes.
6. Pour oil into a deep-fry pan. Heat the oil to 180°C.
7. Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.
Assemble
1. Slit the bread horizontally. Smear a little bit of butter. Grill in the oven or pan until golden brown (optional).
2. Place the Remoulade sauce, lettuce, tomato, pickles and then shrimp in-between. Then serve.
For a thicker coating, you can coat the shrimp with the flour mixture twice.
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