Chicken tagine with lemons, olives & pomegranate
Cook a one-pot chicken tagine the whole family will love. It somehow says summer and autumn in one bite using a gentle but heady Moroccan spice mix
Cajun fried shrimp
- Preparation and cooking time
- Prep: -
- Cook:
- (depending on if you are de-shelling your own prawns)
- Easy
- Serves 4 as an appetiser
Skip to 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
For the mayo
- 4 tbsp mayonnaise
- 1 tbsp hot sauce
For the Cajun spice mix
- 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
Nutrition: Per serving
- kcal629
- fat37g
- saturates3g
- carbs44g
- sugars4g
- fibre1g
- protein28g
- salt1g
Method
step 1
Stir all the ingredients for the mayo together, adding lime juice to taste. Set aside.
step 2
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.
step 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.
