Ca­jun fried shrimp

BBC Good Food - - Inside -

Th­ese crispy spiced shrimps are com­pletely ad­dic­tive. Fry up a batch and get the beer on ice for an in­for­mal din­ner with friends. So­phie God­win, cook­ery writer

SERVES 4 as an ap­pe­tiser

PREP 10-20 mins (de­pend­ing on if you are de-shelling your own prawns) COOK 20 mins EASY

500g ex­tra-large raw king prawns (the big­gest raw king prawns in the su­per­mar­ket are of­ten in the frozen sec­tion), de­frost thor­oughly, peel if needed, then pat dry with kitchen pa­per – if buy­ing from a fish­mon­ger, ask them to peel and de-vein them for you

1 tbsp hot & herby Ca­jun spice mix 284ml tub but­ter­milk

100g po­lenta

100g corn­flour

1 tsp mus­tard pow­der For the mayo

4 tbsp may­on­naise 1 tbsp hot sauce 1 tsp Ca­jun sea­son­ing squeeze of lime juice, then cut the rest into wedges to serve oil, for fry­ing

1 Stir all the in­gre­di­ents for the mayo to­gether, adding lime juice to taste. Set aside.

2 Coat the prawns in 1/2 tbsp Ca­jun spice mix. Decant the but­ter­milk into a bowl and give it a good stir to loosen slightly. In an­other bowl, mix the po­lenta, corn­flour, mus­tard pow­der and re­main­ing Ca­jun spice mix to­gether.

3 Fill a deep fry­ing pan 2 inches full with oil. Heat to 180C on a cook­ing ther­mome­ter, or un­til a piece of bread browns in 20 sec­onds when it is dropped in the oil. Dip each sea­soned prawn briefly in the but­ter­milk then coat in the flour mix­ture. Fry the prawns for

1-2 mins on each side un­til golden brown and curled. Drain on kitchen pa­per, then serve with the mayo and lime wedges for squeez­ing over.

PER SERV­ING 629 kcals • fat 37g • sat­u­rates 3g • carbs 44g • su­gars 4g • fi­bre 1g • pro­tein 28g • salt 1.0g

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