Cajun Popcorn
Ingredients
- 2 lb raw crayfish tails peeled, or small prawns, peeled and deveined
- 2 eggs
- 8 floz dry white wine
- 2 oz fine cornmeal or plain flour, if not available
- 2 oz plain flour
- 1 tbsp snipped fresh chives
- 1 garlic clove crushed
- 1/2 tsp fresh thyme leaves
- 1/4 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp ground black pepper
- oil for deep-frying
for the mayonnaise
- 1 egg yolk
- 2 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 8 floz olive or vegetable oil
- 1/2 oz fresh basil leaves chopped
- salt and ground black pepper
Instructions
- Rinse the crayfish tails or prawns in cold water. Drain well and set aside in a cool place.
- Mix together the eggs and wine in a small bowl.
- 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.
- 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.
- Heat 7.5cm/3in of oil in 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 - 3 minutes, until golden brown. Turn as necessary for even colouring. Remove with a slotted spoon and drain on kitchen paper. Serve hot, with the basil mayonnaise.
Calories: 445 kcal
Carbohydrates: 13 g
Protein: 19 g
Fat: 33g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 208 mg
Sodium: 748 mg
Potassium: 210 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 439 IU
Vitamin C: 1 mg
Calcium: 80 mg
Iron: 1 mg