Cajun Shrimp Po' Boy

• 1 Brioche Sub (60 grams is ideal)
• 1/8 Iceberg Lettuce
• 1 Large Fresh Tomato (On Vine Is Best)
• 3 Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns)
• 1/4 White Cabbage
• 4/5 Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible)
• 4/5 Limes
• 1 Bunch Corriander
• 1 1/2 Cup Mayonaise
• 1/4 Cup Djon Mustard
• 1 Tbsp Paprika
• 100 Grams Cajun Seasoning
• 2 Tsp Horse Radish
• 1 Tsp Pickle Juice
• 1 Tsp Hot Sauce (Louisiana Is My Preference)
• 1 Clove Crushed Garlic
• 250 Ml Buttermilk
• 200 Grams Flour

1. Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry.
2. (The Night Before Is Ideal) Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well.
3. For The White Cabbage Remoulade: Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes.
4. Taste As You Mix And Balance To Preference.
5. Keep In The Fridge.
6. Shred The Lettuce And Slice The Tomato.
7. Keep In The Fridge.
8. Mix Your Flour And Cajun Seasoning Together.
9. This Will Be The Coating (Dredge) For Your Buttermilk Batter.
10. Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk.
11. Deep Fry Until Golden.
12. Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast.
13. Lightly Dress The Bun With The Louisiana Remoulade Sauce.
14. Lay 3 Slices Of Tomato Along One Side With Some Lettuce.
15. Lay Some White Cabbage Remoulade On The Other Side.
16. Place The Fried Shrimp/Prawn Down The Centre.
17. Lightly Dress The Top With Some More Louisiana Remoulade.
18. Garnish with Chopped Corriander And A Lime Wedge.

sub, fresh tomato, shrimp, white cabbage, cornichons, mayonaise, djon mustard, paprika, cajun seasoning, radish, pickle juice, is my, garlic, ml buttermilk, flour

Taken from cookpad.com/us/recipes/490172-cajun-shrimp-po-boy (may not work)