Vietnamese Lemongrass Battered Shrimp Po’Boy
Get ready to cook
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.
1kg small-medium cooked prawns (60-70 prawns)
350g all-purpose flour
1 large egg
¾ teaspoon baking powder
10 mini baguettes
200g shredded lettuce
20 half tomato slices
20 thin sliced red onion rings
30 gherkin slices
50g sweet chilli sauce