Prepare the remoulade. Separate the yolk from the whites of the boiled egg. Press the egg whites through a fine mesh sieve, followed by the egg yolk. Combine the sieved egg with the mayonnaise, cornichons - tabasco in a medium bowl. Season with salt and pepper. Let sit for at least 30 minutes.

Heat oil for frying. Prepare the batter for the shrimp by combining the cornmeal - black pepper. Dip the shrimp in the beaten eggs then dredge in the seasoned flour mix. Drop carefully in the hot oil in batches and fry until golden brown, about 3-4 minutes. Remove shrimp with slotted spoon and drain excess oil on a paper-lined plate.

Spread a layer of the remoulade on both sides of the toasted sandwich bread. Lay tomatoes on the bottom bun followed with the fried shrimp. Top with bread and spread extra remoulade on top of the shrimp. Serve.