Ca­jun prawns

Friday - - Leisure Cajun Spice -

Cam­era Press

Prep time: 20 mins 250ml 1 large 200g 1 tbsp Method 1. Pat-dry prawns. In one bowl, mix to­gether but­ter­milk and egg. In another shal­low bowl, mix to­gether flour and sea­son­ing with a small pinch of salt. Dip each prawn into but­ter­milk mix­ture then into flour mix­ture, mak­ing sure they are well coated. Place on a tray and al­low to stand for 5 min­utes, then dip them into flour mix­ture again. Heat oil in pan over medium heat. Once oil is hot, add prawns, a few at a time. (Shake off ex­cess flour be­fore you fry­ing.) Fry un­til golden brown. Re­move with a slot­ted spoon and drain on ab­sorbent kitchen pa­per. Serve with salad and dip­ping sauce.




(serves 6-8)

Cook­ing time: 15 mins In­gre­di­ents 1 kg medium-sized prawns, peeled and de­veined keep­ing tails in­tact but­ter­milk egg self-rais­ing flour ca­jun sea­son­ing oil, for deep fry­ing salad, to serve

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