Jocelyn's fried prawn po'boys with Sriracha remoulade

• porsi: 4

Bahan-bahan

For the prawns:

500g raw prawns, peeled and deveined

120g plain flour

Salt and black pepper

2 tbsp fresh parsley, chopped

Lager, chilled

Vegetable oil, for frying

For the sriracha remoulade:

120g mayonnaise

1 tsp prepared horseradish

Juice of ½ a lemon

1 tbsp ketchup

1½ tbsp Sriracha hot sauce

1 tsp Worcestershire sauce

4 hot dog buns, split and lightly toasted

Lettuce, shredded

Tomatoes, chopped

Pickled gherkins, chopped

Petunjuk

1 Combine the ingredients for the remoulade in a small bowl. Add more Sriracha to taste, if desired. Place in the fridge until ready to serve.

2 In a large bowl, combine the flour, parsley and some salt and black pepper Stir well. Add the beer a little at a time, stirring, until the mixture forms a thick batter.

3 Preheat a deep fryer to 190°C, or pour vegetable oil into a large saucepan to a depth of 5cm and place over a high heat. If you don't have a thermometer, check if the oil is hot enough by dipping the handle of a wooden spoon in; the oil is ready when small bubbles immediately form around the spoon handle.

4 Dip the prawns in the batter and fry until golden. Work in small batches to avoid crowding the pan and allow the oil a minute to come back up to temperature after each batch. When cooked, use a slotted spoon or tongs to transfer the prawns to a plate lined with kitchen paper. Continue until all of the prawns have been fried.

5 Spread the buns with a little of the remoulade, then add lettuce, tomatoes and gherkins. Pile the po'boys high with the fried prawns and drizzle with extra remoulade, serving extra on the side for dipping.