recipe-book

Badger First Gold Battered Chilli
Shrimp Po’Boy with Tartar Sauce
This is a delicious new take on the classic sandwich of New Orleans. The ‘Po’Boy’ or ‘Poor Boy’ was originally a
workingman’s meal, packed with flavour and often made with oysters: then the cheapest source of protein around.
This version uses Badger First Gold Ale to provide an indulgent extra ingredient for the coating of meaty prawns
with a dressing of tangy tartar sauce to add a final flourish. There is no better way to enjoy it than with a glass of
Badger First Gold whose crisp, clean flavours are the perfect accompaniment to the finished dish.
Serves 4
Ingredients
For the batter
350g of plain flour
320ml Badger First Gold Ale
six ice cubes
1 egg
½ tsp salt
½ tsp fresh white pepper
½ tsp chilli powder
vegetable oil for deep-frying
For the sandwich
6-10 peeled, raw prawns per person
(depending on size)
4 long, crunchy bread rolls
250g iceberg lettuce (shredded)
unsalted butter (for spreading)
For the tartar sauce
300ml mayonnaise
2 tbsp pickled gherkins, chopped
2 tbsp capers, chopped
1 hard-boiled egg, chopped
2 minced shallots
1 tbsp lemon juice
½ tsp white pepper (no added
salt as the capers and gherkins
will have been brined)
Method
For the tartar sauce
1. Combine all the ingredients in a bowl and mix well. Cover with cling film and place in
the fridge for at least an hour before serving.
For the sandwich
1. Sift the flour into a bowl and combine with the salt and pepper and chilli powder.
2. Make a well in the centre of the flour and add the egg. Mix in thoroughly with the flour.
3. Add the Badger First Gold and mix well with the flour until you create a thin batter,
which coats the back of a spoon. Let the batter rest for at least an hour.
4. Just before you are ready to fry the shrimp, add the ice cubes to the mixture (this will
result in a lighter, almost tempura like batter).
5. Heat the oil in a deep-sided frying pan (you can test for the correct temperature by
dropping in a little batter. If it begins to bubble and float to the surface, the oil is ready).
Dip each prawn into the batter and shake off any excess batter.
6. Place in the oil and cook for three minutes turning once, or until the prawns have turned
pink and the batter golden brown.
7. Remove the prawns from the oil with a slotted spoon, place on kitchen towel to drain
and sprinkle with salt.
8. While the prawns are cooking, split the crusty rolls and scoop out the contents from
the bottom half (you can keep these and freeze to make breadcrumbs for another time).
Spread the butter in a thin layer on the bottom of each roll and top with shredded lettuce
and a good dollop of tartar sauce. Place the shrimp on top of the
sauce and replace the top half of the roll pressing down slightly.
9. Serve with a glass of Badger First Gold, of course.
Simon Majumdar, Food writer, www.doshermanos.co.uk
and www.simonmajumdar.co.uk
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