(An edited re-post – thanks for your patience!)
Something completely new for me – I filmed a recipe video! We’re making Crispy Shrimp Rolls (Shrimp Po’ Boys, whatever you want to call em) and I’ll break it all down for you in this video. On the menu today is:
Crispy Shrimp Rolls
Poppy & Sesame Seed Slaw
Chef’s Salad with Honey Nuts
Cauliflower and Celeriac Soup
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Hot Dog Buns: Makes approx 20-22 (based on a recipe from @chef_sam_holloway)
1500g bread flour
750g lukewarm milk
150g butter (room temperature)
150g sugar
15g salt
21g dry active yeast
2-3 tablespoons of water
In a small box, mix the yeast & water together with a pinch of sugar, stirring well.
Tip the flour, sugar, salt and butter into the bowl of a stand mixer, and pour in most of the milk (leaving a splash or two behind in the jug) Tip in the activated yeast mixture, being sure to scrape all the yeast in.
Start kneading with the dough hook, and over the first 2-3 minutes monitor to see if it needs the extra milk – if it looks a bit dry and shaggy, add it in. Stop adding in the milk if it starts looking sticky.
It will take about 10min for the dough to properly come together in the stand mixer, it should be slightly shiny looking, smooth and spring back when you poke it with a finger.
Place the dough into an oiled container (or bowl) and cover, put in a warm place to rise for 1hr or until doubled in size.
Get your baking trays ready, lined with parchment or silpat mats.
Tip the dough onto your work surface and press it out into a rough rectangle. Cut in half lengthways, and then start cutting each half into little rectangle shapes (makes more sense when you watch the video!) You can weigh each one if you are being particular, these ones are about 100-120g (1.5kg flour size mix makes 22 rolls). Otherwise just eyeball it – they will turn out fine!
Flatten each little rectangle down then roll up into a long sausage. Firmly pinch the edges together to make a seam, the roll a few times on the bench to even things out. Place seam-side down (v important) on the baking tray. Each roll should be about 1cm (1/2 inch apart). This means they’ll rise to touch each other and get that authentic look! Cover and leave to prove for another 45min-1hr. They are ready when almost doubled, and when you poke them, your finger should leave a little dent. If you poke and it bounces back smoothly, it needs to prove more.
Heat your oven to 200 Celsius / 390 Fahrenheit. Slide the rolls in gently, and for extra bonus points, splash a ¼ cup or so of hot water directly onto the bottom of the oven to create some steam (alternatively, fill a spray bottle with water and spray around the oven.) This helps the rolls rise and also creates a nicer crust.
Every oven is different so its tricky to give an exact time when they’d be ready, but I’d say approximately 10minutes. They should be a nicely golden brown, and feel ‘light’ when you lift them. It’s totally okay to open the oven door and check around the 9 minute mark – even tear into one if your feeling nervous! When done, pull off the tray and onto a wire rack to cool.
Once cool, tear apart and you’re ready to go!
Remoulade:
1.5 cup grated or julianned celeriac
2-3 spring onions
1 clove garlic, crushed
1 tablespoon wholegrain mustard
1 tablespoon horseradish
Juice from half a lemon
Generous splash Tabasco
Generous splash Worcestershire Sauce
Salt & pepper to taste
1 cup mayonnaise
Nice to add but not essential: chopped parsley, sprinkle of paprika, sprinkle of celery seeds
Mix thoroughly, taste to make sure you’re happy with it (add more tabasco etc) then set aside.
Shrimp:
Toss the shrimp in 1 cup buttermilk
Combine:
1 cup AP flour
¼ cup cornflour
1tsp garlic powder
1tsp mild paprika
½ tsp oregano
½ tsp thyme
½ tsp cayenne pepper
½ tsp black pepper
Pull the shrimp from the buttermilk and toss in the flour, making sure they are completely covered.
Deep or shallow fry at 170-180 celsius until just cooked through, about 3-4 minutes.
Poppy & Sesame Seed Slaw:
2 sticks of celery, thinly sliced
1 cup shredded red cabbage
1 cup shredded white cabbage
2 carrots, peeled into ribbons
Dressing:
1 teaspoon red wine vinegar
1 teaspoon agave syrup
1 tablespoon olive oil
Sprinkle of black poppy seeds
Sprinkle of sesame seeds
Salt and pepper
Mix the veg in a large bowl, mix the dressing in a small bowl and only combine just before serving. Use your hands!
