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Shrimp Po' Boy

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plate

Yield

Yield: 24 servings

kikkoman products used:

ingredients

6 cups mayonnaise
1/4 cup Kikkoman Srirachi Hot Chili Sauce
16 cups Kikkoman Kara-Áge Soy-Ginger Seasoned Coating Mix
1 cup cayenne pepper
24 cups cooked bay shrimp meat
24 sub rolls, split
72 tomato slices
12 cups shredded iceberg lettuce

directions

Whisk together mayonnaise and sriracha. Mix kara-áge and cayenne pepper. Toss 1 cup shrimp per serving in kara-áge mixture and deep-fry until golden and crisp. Spread 1/4 cup Sriracha mayonnaise on cup sides of 1 sub roll and fill roll with 3 tomato slices, 1/2 cup lettuce and deep-fried shrimp.

 

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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