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NEW: Kitchen & Personal Care
NEW: Kitchen & Personal Care
Made with all-natural ingredients, this new range is perfect for those that love to cook with spice.
Medium
2.5+hrs
1
Rated 5 stars by 1 users
1
2 hours
20 minutes
1 cup buttermilk
4 tbsp Gewürzhaus Louisiana Cajun spice
6 small green prawns, peeled
¼ cup homemade mayonnaise
1-2 tbsp seeded mustard
Juice of ½ lemon
Gewürzhaus Kosher Salt
Gewürzhaus Black Peppercorns, freshly cracked
½ cup panko bread crumbs
½ cup plain flour
oil for deep-frying
Iceberg lettuce, shredded
Hot sauce, optional
Combine buttermilk and half the cajun spice in a ceramic, glass or stainless steel bowl, add the prawns and toss to coat. Allow to marinate in the fridge for at least 2 hours.
Combine the mayonnaise, seeded mustard and lemon juice. Season with salt and pepper to taste and put aside.
In a separate bowl, combine the Panko breadcrumbs, flour and remaining cajun blend.
Heat oil in a deep fryer, wok or saucepan to 180°C. Drain the prawns from the spiced buttermilk mixture and toss in the breadcrumbs to completely coat. Allow the prawns to sit in the crumbs, or on a separate plate, for about 5 minutes.
Fry the prawns until golden brown – about 4 minutes – then drain on kitchen paper and sprinkle with a little Kosher Salt. Split the baguette lengthways and place the prawns down the roll.
Drizzle with a little of the mayo, a little hot sauce (optional), add a handful of shredded lettuce and eat immediately, with plenty of serviettes and a cold beer.
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