Cajun Popcorn

(pic: alumnihousepearl)

Ingredients :

900 gr raw crayfish tails, peeled or small prawns (shrimp), peeled and deveined
2 eggs
1 cup dry white wine
half cup cornmeal
half cup plain flour
1 tbsp chopped fresh chives
1 garlic clove, crushed
half tsp fresh thyme leaves
quarter tsp salt
quarter tsp cayenne pepper
quarter tsp ground black pepper
oil, for deep frying

For The Mayonnaise
1 egg yolk
2 tsp Dijon mustard
1 tbsp white wine vinegar
1 cup olive oil or vegetable oil
half cup fresh basil leaves, chopped
salt and ground black pepper



How To Make :

1. Rinse the crayfish tails or prawns in cold water. Drain well and set aside in a cool place.

2. Mix together the eggs and wine in a small bowl.

3. In a mixing bowl, combine the cornmeal and/or flour, chives, garlic, thyme, salt, cayenne, and pepper. Gradually whisk in the egg mixture, blending well. Cover the batter and stand for 1 hour at room temperature.

4. For the mayonnaise, combine the egg yolk, mustard and vinegar in a mixing bowl and add salt and pepper to taste. Add the oil in a thin stream, beating vigorously with a wire whisk. When the mixture is thick and smooth, stir in the basil. Cover and chill until ready to serve.

5. Heat 7.5 cm of oil in a large frying pan or deep-fryer to a temperature of 180 Celsius Degrees or 350 Fahrenheit Degrees. Dip the seafood into the batter and fry in small batches for 2-3 minutes, until golden brown. Turn as necessary for even coloring. Remove with a slotted spoon and drain on kitchen paper. Serve hot, with the basil mayonnaise.

*Serve 8
(Source : Lucia Perez)