Ingredients
2 tsp vegetable stock powder
2 tsp Cajun spice Mix
Prawns
1 L vegetable oil
500 g raw school prawns
100 g cornflour
To serve
1 lemon, cut into wedges
Process
Combine the stock powder, cajun spice mix together in a bowl and mix to combine.
Fill a large deep saucepan about one-third full with the oil and heat the oil to 180?C.
Lay the prawns onto a tea towel and pat them dry to remove any excess moisture. You’ll need to fry the prawns in a few batches, so add the first batch to the cornflour, give them a toss to coat and then shake off any excess. Fry the prawns for 1-2 minutes, they should be golden and crispy. Remove the prawns from the fryer and drain the excess oil off by laying them on some paper towel. Repeat with the remaining prawns.
To finish, season the prawns with the seasoning and squeeze the lemon wedges over the whole lot.
