Cajun popcorn (USA)

Cajun cuisine was brought to Louisiana, America's Deep South, by the Cajuns of southern France, who emigrated there via Nova Scotia. This recipe isn't popcorn at all but roughly chopped prawns or crabmeat mixed in batter and fried in small clumps to resemble popcorn.Great as a savoury snack with drinks, or as a main course served with salad.

  • 50g self-raising flour
  • 50g cornflour
  • 1/2 tbsp salt
  • 1/2 tbsp sugar
  • 1/2 tbsp dried thyme
  • 1 tbsp dried basil
  • pinch of chilli powder
  • 2 large eggs
  • 3 tbsp lager or milk
  • 2 spring onions, finely chopped
  • 225g headless raw tiger prawns, roughly chopped (or an equivalent weight of peeled prawns or crabmeat or a mixture of the two)
  • vegetable oil for shallow frying
  • lemon or lime wedges to serve


Sift the self-raising flour and cornflour together, then stir in the remaining dry ingredients.
Add the eggs and lager or milk and beat the mixture to a thick batter. Stir in the spring onions and prawns.
Heat about 5 mm vegetable oil in a large frying pan and drop in spoonfuls of the mixture, making sure that they are well apart. Cook over a medium heat for about 5 minutes, turning once, until golden on both sides.
Drain on kitchen paper. Serve at once with lemon or lime wedges.

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