Asian Inspired Spicy Scampi Po'boy
Serves: 1 as a main | Cooking Time: Prep time: 15 minutes. Cook time: 4 minutes.
A twist on a traditional Po’ boy this version is a fusion of Asian spices, Whitby Extra Large Wholetail Breaded Scampi and New Orleans style crusty French style batons. The baton is smothered in a Siriacha Mayo, topped with Asian slaw, and finally a maple & sriracha sauce drizzled over.
Method
1. Prepare the pickled slaw; whisk the rice wine vinegar, sugar, soy sauce, lime zest and juice in a bowl. Next, add the red and white cabbage, onion, carrot and coriander, mix well and season to taste.
2. Cook the Whitby Seafoods Extra Large Wholetail Breaded Scampi as directed on the pack.
3. For the siriacha drizzle, whisk the ingredients in a small bowl. Season to taste and transfer to a small squeezy bottle.
4. To assemble, the Po’boy, smear some of the siriacha mayo into the base of the baguette, top with salad leaves and slaw followed by the scampi. Drizzle the spicy sriracha sauce and sriracha mayo before serving.
Tip: Try serving an extra portion of slaw and fries on the side.
Ingredients:
- 1x 100g portion of Whitby Seafoods Extra Large Wholetail Breaded Scampi
- Pickled Asian Style Slaw (makes 10 portions):
- 75ml rice wine vinegar
- 1 tbsp caster sugar
- 2 tbsp light soy sauce
- 1 lime, zest, and juice
- 150g red cabbage, core removed, and finely shredded
- 100g white cabbage, core removed, and finely shredded
- 100g red onion, halved, peeled, and thinly sliced
- 80g carrots, peeled and julienned
- Small handful of coriander leaves, roughly chopped
- Sea salt and ground black pepper
- Spicy Sriracha Sauce:
- ½ tsp sriracha sauce
- 2 tbsp maple syrup
- Pinch smoked paprika
- ¼ tsp garlic purée
- Sea salt
- Po’ Boys:
- sriracha mayonnaise, in a squeezy bottle
- 1 crusty baguette, warmed
- Handful of salad leaves
