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French quenelle bun
Po’ Boy style with shrimp

Cooking time
35 mn


  • 8 French quenelles buns
  • 20 shrimp
  • 3 spoons mayonnaise
  • 4 eggs
  • 3.5oz flour
  • 3.5oz cornstarch
  • 5.3oz breadcrumbs
  • 2 tomatoes
  • 1/2 spoon whole-grain mustard
  • 1/2 lime, juiced
  • 1 spoon capers
  • Cayenne pepper, pepper
  • 1/4 iceberg lettuce
  • Pickled gherkins


Shrimp :

  • Combine the flour and the cornstarch and season with salt and a teaspoon of Cayenne pepper
  • In another bowl, beat the eggs and dip the peeled shrimp in, then in the flour and cornstarch mixture. Shake the shrimp to remove any excess flour
  • Dip once again in the egg, then finally in the breadcrumbs

Sauce :

  • Mix the mayonnaise with the chopped capers, half a spoonful of mustard and the juice of half a lime

French quenelle bun :

  • Preheat the oven to 210°C / 410°F
  • Put the French quenelles buns on a baking sheet and bake for 35 minutes (To reduce cooking time, poach the bun in boiling water for 10min, then bake for 15min at 230°C / 445°F)
  • Take them out from the oven and slice them lengthwise


  • Fry the shrimp for 3/4min at 180°C / 350°F. Dry well on a paper towel
  • Garnish with tomato slices, finely chopped with iceberg lettuce and a few pickled gherkins. Add the sauce and the fried shrimp on top 


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