Tempura Shrimp po'Boy
A great sandwich is a must on any pub / club menu!
Ingredients
Tempura Garlic Prawns
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Seafrost Tempura Garlic Prawn Meat 1 kg
Remoulade Sauce
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Pickle relish 30 g
To Serve
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Iceberg lettuce, thinly sliced 200 g
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Brioche hot dog rolls 10 x
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Tomatoes, sliced 200 g
Preparation
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Tempura Garlic Prawns
- Deep fry tempura garlic prawns until crispy.
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Remoulade Sauce
- Combine HELLMANN'S Real Mayonnaise, pickle relish, KNORR Garlic Puree, COLMAN'S Horseradish Sauce and KNORR Mixed Chilli Puree together.
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To Serve
- Place lettuce in roll, top with tomato, tempura prawns and remoulade sauce.