These crispy fried prawns with a cornmeal coating and a cheesy topping are truly delicious when served with a spicy tomato salsa and lime wedges to ease the heat.
115 g (4 oz) 3/4 cup cornmeal
5 - 10 ml (1 - 2 tsp) cayenne pepper
2.5 ml (1/2 tsp) ground cumin
5 ml (1 tsp) salt
30 ml (2 tbsp) chopped fresh coriander
or parsley 900 g (2 lb) large raw prawns, peeled and deveined
flour, for dredging
1/4 cup vegetable oil
115 g (4 oz) 1 cup grated Cheddar cheese
5 - 10 ml (1 - 2 tsp) cayenne pepper
2.5 ml (1/2 tsp) ground cumin
5 ml (1 tsp) salt
30 ml (2 tbsp) chopped fresh coriander
or parsley 900 g (2 lb) large raw prawns, peeled and deveined
flour, for dredging
1/4 cup vegetable oil
115 g (4 oz) 1 cup grated Cheddar cheese
To serve
lime wedges
tomato salsa
tomato salsa
method
1. Preheat the grill. In a mixing bowl, combine the cornmeal, cayenne, cumin, salt and coriander or parsley.
2. Coat the prawns lightly in flour, then dip them in water and roll them in the cornmeal mixture to coat.
Heat the oil in a non-stick frying pan. When hot, add the prawns, in batches if necessary. Cook them until they are opaque throughout, for about 2 - 3 minutes on each side. Drain on kitchen paper.
3. Place the prawns in a large baking dish, or in individual dishes. Sprinkle the cheese evenly over the, top. Grill about 8cm/3in from the heat until the cheese melts, for about 2 - 3 minutes. Serve immediately, with lime wedges and tomato salsa.
2. Coat the prawns lightly in flour, then dip them in water and roll them in the cornmeal mixture to coat.
Heat the oil in a non-stick frying pan. When hot, add the prawns, in batches if necessary. Cook them until they are opaque throughout, for about 2 - 3 minutes on each side. Drain on kitchen paper.
3. Place the prawns in a large baking dish, or in individual dishes. Sprinkle the cheese evenly over the, top. Grill about 8cm/3in from the heat until the cheese melts, for about 2 - 3 minutes. Serve immediately, with lime wedges and tomato salsa.
serving amount
serves 4
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