spicy Cajun popcorn recipe

cornmeal -coated spicy seafood when made hence the name for this tasty spicy cajun popcorn snack served with a delicious basil mayonnaise.

spicy Cajun popcorn

ingredients :

serves 8 
  • 900g/2lb raw crayfish tails, peeled, or small prawns, peeled and deveined
  • 2 eggs
  • 250ml/8fl oz /1cup dry white wine 50g/2oz /½ cup fine cornmeal (or plain flour, if not available)
  • 50g/2oz/½ cup plain flour
  • 15ml/1tbsp snipped fresh chives
  • 1 garlic clove, crushed
  • 2.5ml/½ tsp fresh thyme leaves
  • 1.5ml/¼ salt
  • 1.5ml/¼ tsp cayenne pepper
  • 1.5ml/¼tsp ground black pepper
  • oil, for deep – frying
For the mayonnaise 
  • 1egg yolk
  • 10ml/2 tsp dijon mustard
  • 15ml/1tbsp white wine vinegar
  • 250ml/8fl oz /1cup olive or vegetable oil
  • 15g/1/2oz/½ cup fresh  basil leaves, chopped
  • salt and ground black pepper

spicy Cajun popcorn

Method:

  1. Rinse the crayfish tails or prawns in cold water drain well and set aside in a cool place
  2.  Mix together the eggs and wine in a small bowl.
  3. in a mixing bowl, combine the cornmeal and/or flour, chives, garlic, thyme, Salt, cayenne and pepper Gradually whisk in the egg mixture, blending well. cover the batter and stand for 1 hour at room temperature.
  4. for the mayonnaise, combine the egg yolk mustard and vinegar in a mixing bowl and add salt and pepper to taste.add the oil in a thin stream, beating vigorously with a wire whisk when the mixture is thick and smooth, stir in the basil. Cover and chill until ready to serve.
  5. Heat 7.5cm/3in of oil a large frying pan or deep-fryer to a temperature of 180°C/350°F.Dip the seafood into the batter and fry in small batches for 2-3minuter, until golden brown.turn as necessary for even coloring. remove with a slotted spoon and drain on kitchen paper. serve hot, with the basil mayonnaise.

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