Sun. Oct 2nd, 2022
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Ingredients

  • 1 pound medium shrimp(jhinga), shelled, deveined and with tails removed
  • 3/4 cup fine cornmeal(mkai ata)
  • 3/4 cup flour
  • 1 tbsp Cajun seasoning(msala)
  • 1 tsp salt
  • 2 eggs, beaten
  • Peanut oil for frying
  • 1/2 head iceberg lettuce, shredded(salad leaf)
  • 2 to 3 tomatoes, sliced
  • 4 small French sandwich rolls

Remoulade sauce

  • 1/4 cup mustard(rai), preferably Creole mustard
  • 1 1/4 cups mayo
  • 2 tsp prepared horseradish(vegitable sohanjna)
  • 1 tsp   vinegar
  • 1 tsp hot sauce (Crystal, Tabasco, etc)
  • 1 large garlic clove, minced and smashed
  • 1 tbsp sweet paprika
  • 1 to 2 tsp Cajun seasoning(msala)

Method

  1. Make the remoulade sauce: If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don’t have to wait that long, but the sauce will be better over time.
  2. Heat oil in pan: Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
  3. Dredge shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
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  5. Fry shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
  6. Assemble sandwiches: To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
  7. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.
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  9. Serve at once with hot sauce .

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