Kung Pao Shrimp Po' Boys
Crusty baguettes are stuffed with a tangy Asian slaw, topped with saucy Kung Pao shrimp, and drizzled with a sweet chili aoili.
Servings: 4
Ingredients
For The Sandwich
- 4 6" crusty baguette rolls
- 2 cups cooked popcorn shrimp
- 1/3 cup P.F. Chang's® Kung Pao sauce
For The Slaw
- 1 small bag (about 2-3 cups) broccoli slaw mix
- 1 cup thinly sliced Napa cabbage
- 2 green onions, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- 2 tbsp minced fresh cilantro leaves
- 1 tbsp fresh grated ginger
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- salt and pepper, to taste
For The Aoili
- 1/2 cup mayonnaise
- 2 tbsp sweet chili sauce
- 1/2-1 tbsp hot chili sauce
- 1 tbsp minced fresh cilantro leaves
- 1 tbsp lemon juice
Instructions
To Make The Slaw
- In a medium-large tupperware, toss all of the ingredients together until evenly combined. Seal with a lid, and refrigerate until ready to use.
To Make The Aoili
- In a small bowl, whisk together all of the ingredients until evenly combined and the sauce is smooth. Set aside.
To Make The Po' Boys
- Cut a line down the middle of the top of your baguette, but don't cut the roll all the way in half. Use a sharp pairing knife to cut the sides of the slit into an oval shape. Use your fingers to pull out some of the bread in the middle making a nice pocket for the slaw and shrimp. Repeat until all the baguettes are ready.
- In a small mixing bowl, toss the shrimp with the kung pao sauce until they're all evenly coated.
- Pack each baguette pocket with the chilled slaw. Generously top with kung pao shrimp. Drizzle the shrimp with the aoili, and serve.
Notes
recipe adapted from Nutmeg Nanny