- 500g extra-large raw king prawns (the biggest raw king prawns in the supermarket are often in the frozen section), defrost thoroughly, peel if needed, then pat dry with kitchen paper – if buying from a fishmonger, ask them to peel and de-vein them for you
- 1 tbsp hot & herby Cajun spice mix (see below)
- 284ml tub buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 100g polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 100g cornflour
- 1 tsp mustard powder
For the mayo
- 4 tbsp mayonnaise
- 1 tbsp hot sauce
For the Cajun spice mix
- 2 tbsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 4 tsp garlic powder
- 4 tsp cayenne pepper
- 2 tsp ground black pepper
- 2 tsp onion powder
- 1 tsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tsp dried oregano
Stir all the ingredients for the mayo together, adding lime juice to taste. Set aside.
Coat the prawns in ½ tbsp Cajun spice mix. Decant the buttermilk into a bowl and give it a good stir to loosen slightly. In another bowl, mix the polenta, cornflour, mustard powder and remaining Cajun spice mix together.
Fill a deep frying pan 2 inches full with oil. Heat to 180C on a cooking thermometer, or until a piece of bread browns in 20 seconds when it is dropped in the oil. Dip each seasoned prawn briefly in the buttermilk then coat in the flour mixture. Fry the prawns for 1-2 mins on each side until golden brown and curled. Drain on kitchen paper, then serve with the mayo and lime wedges for squeezing over.