Prawn
Scampi po’ boy
The scampi po' boy is far from the authentic, fresh fried shrimp sandwich you get in New Orleans. However, it is still genius. Packed in a roll with crunchy celeriac remoulade and plenty of hot sauce, this is a grown-up version of the fish finger sandwich.
Ingredients:
- 100g/3½oz celeriac, cut into matchsticks on a mandolin or grated
- 1 tsp english mustard or horseradish sauce
- 2–3 tbsp mayonnaise
- 1–2 tsp lemon juice
- salt, to taste
- 8–10 pieces frozen scampi
- 4 little gem lettuce leaves (or shredded iceberg lettuce)
- 1 tomato, sliced
- 2 mini-baguettes, cut in half horizontally
- sliced gherkin (optional)
- hot sauce, such as tabasco or crystal, to taste
Directions:
- To make the remoulade, mix the celeriac, mustard and mayonnaise together in a bowl. Add lemon juice and salt to taste. Set aside to soften.
- Cook the scampi according to the packet instructions until hot and crisp.
- Place the lettuce and tomato on the baguettes and spread a spoonful of remoulade on top. Lay on the gherkins, if using. Pile on the scampi and add hot sauce, to taste.