Need something quick, easy and super super tastey? You should try popcorn shrimp (or prawns, in this case), definitely. I know in the UK that shrimp is pricey, but for this recipe we made use of Sainsbury’s basics frozen prawns. They’re pretty tiddley but work really well for this recipe, and I don’t know about you but I’d prefer to use pricier shrimp in recipes that aren’t deep-fried! This was one of the simplest recipes we used during our Cajun Cook-off, and the one that most impressed the parent’s, too!
Unfortunately due to my ravenous family there’s only one photo of the popcorn shrimp (and it’s a blurry one that Adam took ;), oo check out my vivienne westwood haiti t-shirt, neat hey!), but you get the idea.
300g frozen prawns (we used sainsbury’s basics)
For the coating:
200g corn flour
1/2tbsp ground pepper
1tsp cayenne pepper
1tsp garlic powder
3 tbsp yellow mustard (we used a weak English mustard)
Oil for deep frying, or use a deep fat fryer
1. Defrost the Prawns either over night, or by immersing in a bowl of water until softened.
2. Coat the prawns with the mustard, this helps the coating stick and also gives them a bit more of a kick.
3. Mix all your dry ingredients together in a large food bag, give it a good shake to blend them all up.
4. Add the mustard coated prawns to the bag and shake until they’re all good and coated.
5. Depending on the size of the prawns, either remove each one from the bag and shake off the excess coating mix OR an easier way is to just empty the whole thing into a sift and shake to remove the excess coating mix.
6. Deep fry in batches until they turn golden brown (a couple of minutes).
You can serve these with a nice garlic mayo dip, yomyom!