18 fresh shrimp, or more if you like
vegetable oil, for deep frying
For the remoulade
1 small jar mayonnaise, or make your own
1 tbsp chopped fresh tarragon
1 tbsp capers
1 tsp French mustard
1 tbsp tomato purée
2 tbsp lemon juice
1 tsp red wine vinegar
½ tsp cayenne pepper
For the crust
100g gluten free flour
1 tbsp ground cumin
1 tsp cayenne pepper
salt and freshly ground black pepper
For the egg wash
285ml/½pint lactose free milk
Gluten free French stick, warmed
Lactose free butter
crisp lettuce, such as cos, torn
To make the remoulade mix all the ingredients together. Taste and adjust any of the ingredients you think necessary.
For the crust, combine all the ingredients in a bowl. Add salt and freshly ground black pepper to taste.
In a separate bowl, combine the egg and lactose free milk in a bowl for the egg wash.
Dry the fresh shrimp with kitchen towel then dip in the egg wash and then in the crust mixture, coating liberally.
Heat the vegetable oil in a large pan for deep frying until a breadcrumb sizzles gently in it
Deep-fry the coated shrimp until golden, about 2-3 minutes. Remove with a slotted spoon and drain on kitchen towel.
Take a freshly warmed French stick, split down the middle and butter (lactose free). Top with a layer of lettuce then drizzle over the remoulade sauce.
Add the deep-fried shrimp and cover with the other half of the French loaf. Eat at once.
Recipe adapted from: Good Food
Caution: hot oil can be dangerous - do not leave unattended.