|Boudain Balls with Red Remoulade Sauce|
|See the rice, pork & green onion|
|Almost ready for 1,2,3|
It's best to work with the Boudain when it's cold because it holds its shape much better. Place on a tray and go to the next step.
|Milk/Egg, All-Purpose Flour & Panko Breadcrumbs|
Note: The egg/milk wash is 1 egg and a tiny splash of milk, probably a scant 1/3 cup.
|1)Egg/milk 2)Flour 3)Panko|
|Ready to fry|
|Frying with Canola oil|
Ketchup (1/2 cup heaping)
Yellow mustard (1-1/2 tablespoons)
Horseradish (2 tablespoons)
Worcestershire Sauce (generous splash)
LA Hot Sauce (to taste)
Lemon (squeeze 1/2)
Black pepper (pinch)
This is more or less a guide to the kind of cocktail sauce I like. The mayonnaise based type is delicious and really great on Crab Cakes etc, but I love this with Boiled Shrimp, Boiled Crawfish, Fried Fish and obviously, Boudain Balls.