French quenelle bun
Po’ Boy style with shrimp

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

Po’boy:

• 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