RECIPE
Melissa Thompson
SERVES 6 – 8
FOR THE PRAWNS
• 225g frozen raw peeled king prawns , defrosted
• 100ml buttermilk ( or mix the same amount of yogurt with the juice of ½ lemon if buttermilk is unavailable )
• Vegetable oil , for frying
• Finely chopped chives , to garnish
FOR THE CAJUN SEASONING
• 3 tbsp smoked paprika
• ½ tbsp ground black pepper
• ½ tbsp ground white pepper
• 1½ tbsp garlic powder
• 1½ tbsp onion powder
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 – 2 tsp cayenne pepper ( to taste )
FOR THE SAUCE
• 4 tbsp mayonnaise
• 4 tbsp tomato ketchup
• 3 tsp capers , drained and finely chopped
• 30g gherkins , finely chopped
Cajun-Style Prawn Cocktail
AS SEEN ON Good Food Kitchen
Breathe new life into the classic Christmas prawn cocktail with a flavour-packed Cajun twist .
1 Prepare the Cajun seasoning : Combine all ingredients for the Cajun seasoning in a bowl . In a large bowl , mix the prawns with the buttermilk and 3 tbsp of the Cajun seasoning , then set aside to marinate . 2 Make the sauce : In a small bowl , combine the mayonnaise , tomato ketchup , capers , and gherkins . Season to taste and set aside . In a separate bowl , mix all ingredients for the coating along with the remaining Cajun seasoning and a pinch of salt , then set aside . 3 Coat the prawns : One at a time , gently shake off any excess buttermilk from each prawn , then dip into the coating mixture using a fork , turning to ensure it is fully covered . Transfer each coated prawn to a plate and let rest for 15 minutes . 4 Assemble the glasses : Fill each glass almost to the top with shredded lettuce , then spoon 2 tbsp of the sauce into each . Fan the avocado slices around the rim of each glass , with the tops extending over the edge . 5 Fry the prawns : Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer to 180 ° C , or until a cube of bread browns in 20 seconds . Fry the prawns in batches of 10 for 4 – 5 minutes per batch , until golden and crisp . Transfer to a plate lined with kitchen paper using a slotted spoon to drain excess oil . Repeat until all the prawns are cooked , then season with salt . 6 Serve : Divide the fried prawns among the glasses , arranging them on top of the lettuce and avocado . Sprinkle with finely chopped chives to garnish .
FOR THE COATING
• 100g plain flour
• 100g fine cornmeal or polenta
• 2 tsp baking powder
TO ASSEMBLE
• ½ iceberg lettuce , shredded
• 1 ripe avocado , stoned , halved , peeled , and thinly sliced crosswise
54 goodfoodshow . com