Cajun Prawn Hush Puppies

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Step 1.

Start by doing all of your chopping. Finely slice your spring onions and chop your chives. Roughly chop your prawns.

Step 2.

Heat a good glug of your oil in a medium sized saucepan to 180°C/354°F.

Step 3.

In a large bowl, add your cornmeal, self-raising flour, cajun spice mix and a generous pinch of salt. Mix together and make a well in the middle. Add your milk, mustard and egg to the centre of the well and whisk together until you have a thick batter. Get your spring onions, chives and prawns in there and give it one last stir.

Step 4.

Get a small ice cream scoop and take a bit of your batter with it. Gently release it into your hot oil and cook for about 4 minutes until they are crisp and golden. You can cook a few at a time.

Step 5.

Serve whilst still piping hot with extra French’s mustard to dip.

The batter may feel thick but don’t be tempted to add more liquid - this will give us the dense dumpling texture we are after.

2 Spring Onions
Handful of Chives
200g Prawns
130g Cornmeal
100g Self-Raising Flour
2 Tsp Cajun Spice Mix
80ml Milk
50ml French’s Mustard
1 Egg
40g Mayonnaise
20ml French’s Mustard
1 Tsp Cajun Spices