Cajun Popcorn

Cajun Popcorn

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Servings: 8
Calories: 445


  • 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


  • 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
Ingredients Fish & Seafood, Prawn
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