Our version of the classic Deep South side dish... we flavour our cornmeal batter with cajun spices, prawns and a good dollop of French’s mustard.
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Serves
4
Spring Onion
Chive
Prawn
Fine Cornmeal
Self Raising Flour
Cajun Spice Mix
Milk
Mustard
Egg
Mayonnaise
Mustard
Cajun Spice Mix
Salt
Black Pepper
Serves
4
Spring Onion
Chive
Prawn
Fine Cornmeal
Self Raising Flour
Cajun Spice Mix
Milk
Mustard
Egg
Mayonnaise
Mustard
Cajun Spice Mix
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by doing all of your chopping. Finely slice your spring onions and chop your chives. Roughly chop your prawns.
Step 2.
Heat a good glug of your oil in a medium sized saucepan to 180°C/354°F.
Step 3.
In a large bowl, add your cornmeal, self-raising flour, cajun spice mix and a generous pinch of salt. Mix together and make a well in the middle. Add your milk, mustard and egg to the centre of the well and whisk together until you have a thick batter. Get your spring onions, chives and prawns in there and give it one last stir.
Step 4.
Get a small ice cream scoop and take a bit of your batter with it. Gently release it into your hot oil and cook for about 4 minutes until they are crisp and golden. You can cook a few at a time.
Step 5.
Serve whilst still piping hot with extra French’s mustard to dip.
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