Cajun King Prawns by M. Kuehn

posted in: RECIPES 0

These little beauties take about five minutes from fridge to your dinner plate. I should cocoa. It’s so worth the tiny effort of making your own spice mix – you won’t ever want to buy the commercial variety again.

TIP I always use Maldon sea salt

Serves 4 as a starter

24 king prawns
1 tsp Maldon  sea salt
1/2 tsp garlic powder
2 tsp smoked paprika
1 tsp cayenne
1 tsp dried oregano
1 tsp dried thyme
1 tsp onion powder
juice of a lime
splash of white wine

Simply place all the spice ingredients (apart from the lime and wine) into a bowl and with your hands, toss in the prawns and coat well. Heat a large frying pan and pour in half the oil.

Fry the prawns in two batches for a minute and a half on each side. When you turn them over, squeeze over half the lime and a splash of wine.

When the first batch is cooked, remove, set aside and keep warm. Wipe the pan and repeat. It’s that simple. Just add good friends, a finger bowl and a bottle of Gewurztraminer from Alsace.

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