Paper Chef #10 - Drunken Cajun Prawns
Mildly Cajun spiced grilled prawns prepared with a marinate of Australian wheat beer, and tamarillo and caramel tasting akudjura (bush tomato).
Prawn Marinate
For 12 prawns, use the following:
2 tablespoon beer, like Redback wheat beer
1 teaspoon olive oil
1/2 teaspoon Cajun spices
2 teaspoon lemon juice
pinch of sugar
pinch of chilli flakes (for colour)
pinch of ground akudjura (bush tomato, or use sundried tomato as a substitute)
Mix together and season to taste. Marinate prawns for 10 minutes. Grill at 150 degrees Celsius for 5 minutes. Do not overcook.
Cajun Spices
To make your own, try the following mix from FoodTV with the salt and sugar omitted:
2 tbsp paprika
2 tbsp dried thyme
2 tbsp pepper
1 tbsp dried mustard
1 tbsp ground cumin
4 tsp cayenne pepper
Some versions have oregano, celery, garlic and onion. A "buffalo wing" mix works fine.
Related Articles:
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Paper Chef #10 Akudjura and Cajun Prawn Cocktail
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2 Comments:
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2-minute Noodle Cook,
Monday, September 05, 2005 8:36:00 am
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Alyce,
Saturday, September 17, 2005 3:56:00 am
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Having problems commenting? Use the contact form instead!These grilled drunken prawns are a poor man's version using cheaper prawns and beer, an attempt to save money for Hurricane Katrina relief. For sashimi grade prawns, use a distillated spirit like cognac to make a creviche...
Sounds great, I have some shrimp in the freezer, may try this tonight!
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