CAJUN FRIED SHRIMP

Cajun fried shrimp image

Fry up a batch of crispy Cajun spiced shrimps - they are completely addictive. Put the beer on ice, too, for an informal dinner with friends and family

Provided by Sophie Godwin - Cookery writer

Categories Side dish, Snack, Starter, Supper

Time 40m

Yield Serves 4 as an appetiser

Number Of Ingredients 15

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Ingredients

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 (see below)
284ml tub buttermilk
100g polenta
100g cornflour
1 tsp mustard powder
4 tbsp mayonnaise
1 tbsp hot sauce
2 tbsp paprika
4 tsp garlic powder
4 tsp cayenne pepper
2 tsp ground black pepper
2 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano

Steps:

Stir all the ingredients for the mayo together, adding lime juice to taste. Set aside.
Coat the prawns in ½ 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.
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.

Nutrition Facts : Calories 629 calories, Fat 37 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 1 milligram of sodium