Popcorn Shrimp is a traditional American (Louisiana Cajun) recipe for classic dish of spiced and breaded prawns (shrimp) that are deep fried. The full recipe is presented here and I hope you enjoy this classic American version of: Popcorn Shrimp.
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Ingredients:
2 eggs, lightly beaten
2 tbsp double cream
5 tsp Bayou Blast Seasoning
350g plain breadcrumbs
450g small prawns, peeled
1.5l vegetable oil, for frying
Lemon wedges, for garnish
Method:
Combine the eggs, double cream and 2 tsp of the Bayou Blast in a glass bowl and whisk to combine. In a separate bowl mix the breadcrumbs with the remaining Bayou Blast. Set a large (at least 4l) stock pot over medium-high heat and add the vegetable oil. Bread the prawns by taking about 1/3 of the shrimp and tossing in the egg mixture (allow to sit for at least 5 minutes) then remove and place in the breadcrumb mix. Toss well to coat evenly and use a coarse sieve to sift-off the excess breadcrumbs to another bowl. Repeat with the remaining prawns.
Place the breaded prawns in the hot oil in batches and fry, stirring occasionally, until they turn a golden brown (about 2 minutes). Remove from the hot oil with a slotted spoon an drain on a plate lined with kitchen paper. Serve hot and garnished with lemon wedges
