Shrimp Po Boys Recipe
Courtesy of Dale Talde
Yield: 4 sandwiches

1 French baguette
1 lb
21-25 shrimp
4 Oz Coconut milk
2 oz Garlic
3 oz. lemongrass
3 oz. fish sauce
Take Coconut milk, garlic, lemongrass, fish sauce and 8 oz of the shrimp and puree in a food processor. Take puree and spread evenly, in a medium heated pan and add 2 oz of vegtable oil, sautee the shrimp "toast" until the shrimp changes color for about 4 minutes.

Sauted Shrimp:
8 oz 21-25 shrimp (remaining from above)
1 oz Chilie sambal
2 oz olive oil
toss all ingredients and marinate for 20 minutes, saute on medium heat until cooked for 5 minutes.

Chile Mayonnaise:
8 oz Mayonnaise
3 oz Chile paste
3 oz Lime juice
Combine all ingredients and mix well.

Peanut Cucumber Condiment:
4 oz Crushed, roasted salted peanuts
8 oz Cucumbers sliced thin
4 oz Carrots, fine julienne
4 oz Sugar
12 oz Rice wine vinegar
2 oz Chile sambal
Combine rice vinegar, sambal, sugar in a sauce pot and bring to a simmer to dissolve the sugar, cool and pour over peanuts, cucumbers and carrots.

Additional Herbs:
1 oz cilantro
1 oz thai basil
1oz mint
1 oz red cabbage julienne

To assemble the sandwich " shrimp toast" is the bottom layer, atop that add the sauted shrimp, then the peanut condiment, add the chile mayo to the top part of the baguette, then all the herbs and the red cabbage.

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