Vietnamese Lemongrass Battered Shrimp Po’Boy

Get ready to cook

Method: 

1. For batter, in a large bowl, beat the egg. Add Lemongrass Sambal Paste, flour, baking powder and milk; mix until well blended. 

2. Dip prawns into batter to coat and deep fry until golden brown. Drain on paper towels.

3. For dressing, combine ingredients together.

4. To assemble, spread each baguette with 2 tablespoons dressing. Fill with lettuce, tomato, gherkin slices and onion rings. Top with battered shrimp, drizzle with more dressing if desired and serve immediately.

Ingredients:

Shrimp

150g Lemongrass Sambal Paste

1kg small-medium cooked prawns (60-70 prawns)

350g milk

350g all-purpose flour

1 large egg

¾ teaspoon baking powder

 

Baguettes

10 mini baguettes

200g shredded lettuce

20 half tomato slices

20 thin sliced red onion rings

30 gherkin slices

 

Dressing

150g Lemongrass Sambal Paste

100g mayonnaise

50g sweet chilli sauce

About this dish

10 Baguettes

2 Medium

Serves:

Lemongrass Sambal Paste

Chilli Rating:

Product:

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