Serves 4
35 min
Cajun-Style Prawn Cocktail
Recipe GLPR979a0a4dc92e41
A vibrant appetizer featuring golden-fried Cajun-spiced prawns layered in a chilled martini glass with shredded iceberg lettuce, creamy buttermilk sauce, and fresh avocado slices. Crispy on the outside and tender within, these prawns deliver bold Cajun flavor balanced by cool, refreshing vegetables.
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Ingredients
225g frozen raw peeled king prawns, defrosted
100ml buttermilk
2 teaspoons paprika
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon dried thyme
100ml mayonnaise
3 tablespoons tomato ketchup
1 tablespoon fresh lemon juice
½ teaspoon hot sauce
100g all-purpose flour
½ iceberg lettuce, shredded
1 ripe avocado, halved, pitted and thinly sliced
vegetable oil, for deep frying
fresh chives, finely chopped, for garnish
salt to taste
Directions
Prepare the Cajun seasoning by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, and dried thyme in a small bowl. Measure out 3 tablespoons of this mixture and set aside. Place the defrosted prawns in a large bowl, pour the buttermilk over them, add the reserved 3 tablespoons of Cajun seasoning, and toss gently to coat evenly. Let this mixture rest for 10 minutes.
Prepare the sauce by whisking together mayonnaise, ketchup, lemon juice, and hot sauce in a small bowl. Season with salt to taste and set aside. In a separate bowl, combine the flour with the remaining Cajun seasoning and a pinch of salt. Mix well and set aside.
Working with one prawn at a time, gently shake off excess buttermilk coating, then use a fork to carefully dip the prawn into the flour mixture, turning to coat completely on all sides. Place the coated prawn on a clean plate. Once all prawns are coated, let them rest uncovered for 15 minutes at room temperature.
While the coated prawns rest, divide the shredded iceberg lettuce evenly among four martini glasses, filling each glass almost to the rim. Spoon 2 tablespoons of the prepared sauce into each glass. Arrange the avocado slices in a fan pattern against the inner rim of each glass, with the points extending above the rim.
Heat vegetable oil to 180°C (350°F) in a deep-fat fryer or a shallow saucepan with a depth of about 10cm. If you do not have a thermometer, the oil is ready when a small cube of bread turns golden brown within 20 seconds. Working in batches of about 10 prawns, carefully place the coated prawns into the hot oil and fry for 4 to 5 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. The internal temperature of cooked prawns should reach 145°F. Repeat with remaining batches until all prawns are cooked.
Season the hot fried prawns lightly with salt. Divide the cooked prawns evenly among the four prepared glasses, mounding them over the sauce. Garnish each cocktail with a sprinkle of finely chopped fresh chives and serve immediately while the prawns are still warm.
