Chef Judy Joo gives the shrimp po’boy (a Cajun classic) a Korean twist with a generous drizzle of kimchi rémoulade, which is salty, tangy, and funky in the best way.

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Credit: Photography by Christopher Testani

Recipe Summary test

total:
45 mins
Yield:
makes 4 sandwiches
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Ingredients

Kimchi Rémoulade
Po' Boys

Directions

Instructions Checklist
  • In a small bowl, mix the mayonnaise, kimchi with juices, vinegar, and Dijon; season with salt and pepper. Cover and refrigerate the rémoulade.

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  • Preheat the oven to 225°. Add about 2 inches of oil to a large heavy pot. Heat over medium-high until a deep-fry thermometer registers 350°.

  • Spread the butter on the cut sides of the rolls. Heat a nonstick skillet over medium-low. Working in batches, add the rolls to the skillet, cut-side down. Cook until golden brown, about 5 minutes. Place on a baking sheet and transfer to the oven to keep warm.

  • In a large bowl, whisk the cornmeal, flour, 3 tbsp. cornstarch, the gochugaru, garlic powder, onion powder, baking powder, and 1 tbsp. salt. Add the vodka and about 1/2 cup water; whisk until smooth. (The batter should be the consistency of paint.)

  • Place the remaining 3 tbsp. cornstarch in a medium bowl. Working in 3 batches, dredge the shrimp in the cornstarch, then dip in the batter and gently shake off any excess. Add the shrimp to the oil. Fry until golden brown and cooked through, 2 to 3 minutes per batch. Transfer to paper towels to drain.

  • Divide the shrimp among the roll bottoms. Top with lettuce and tomatoes. Spread the roll tops with the rémoulade and set in place. Serve with lemon wedges.

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