Spicy Cajun Tiger Prawns is an easy starter that can put together in 30 minutes. Cooked in a spicy garlic lime butter sauce, this is a delicious dish you will want to make over and over again.
A couple of weeks ago I visited Billingsgate Market which is the United Kingdom’s largest inland fish market. To get to the market, I woke up before the crack of dawn as the market opens for trade at 4 am and closes at 8.30 am. As it was my 1st visit to the market, I wasn’t sure what to expect. The trip was totally worth it. It was a seafood heaven with the different kinds of fish, prawns, squid, live crabs and lobsters.
After my trip to Billingsgate, prawns have featured in a lot of the meals I have made. I love Prawns, whether they are sauteed, deep fried or grilled. One of my favourite ways of cooking prawns is sauteing them in a butter, garlic and Cajun spices. This delicious dish can be made in 30 minutes. Make extra sauce to dip your prawns in when eating. The sauce is garlicky, spicy and insanely delicious. Try it and thank me later.
What I also love about prawns is that they do not take long to cook. Depending on the size of the prawns, it can between 3-5 minutes. You can tell your prawns are cooked when they turn pink in colour.
Ingredients you need to make Spicy Cajun Tiger Prawns
Ground black pepper
Ground white pepper
How to prepare the Prawns
Prawns are often frozen on the boat after being caught. To thaw, put then them overnight in the fridge. For a quick way to thaw, put the prawns in bowl of cold water so they are completely covered. It should take 10 to 15 minutes depending on the size of your prawns. When they have thawed completely, place them on a plate lined with paper towels and pat them dry to remove excess moisture.
To de-vein the prawns, use a small scissor or a paring knife to cut through the prawn shells along the top, slicing into the flesh at the same time to expose the vein. Make a long incision down the back and use a tip of the knife or a tooth pick to lift out the vein. I find eyebrow scissors are handy for de-veining prawns.
How to make the Spicy Cajun Tiger Prawns
First mix together the spice ingredients and set aside. Melt butter in a large frying pan and to that add chopped garlic and saute until fragrant. Add the spice mix , the juice from one lime and stir. Add your prepared prawns to the sauce and cook until prawns turn pink.
- 1 kg tiger prawns
- 125 grams (½ cup) butter
- 6 cloves of garlic, chopped
- 2 tsp paprika
- 1 tsp Ground black pepper
- 1 tsp ground white pepper
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cayenne pepper
- 1 tsp thyme
- 1 tsp salt
- Juice from 1 lime
- To start de-vein the prawns using a small scissor or a paring knife to cut through the shrimp shells along the top, slicing into the flesh at the same time to expose the vein. Make a long incision down the back and use a tip of the knife or a tooth pick to lift out the vein
- Mix the dry spices and salt together and set aside.
- Melt the butter in a large frying over medium-high heat. Add the garlic and cook until fragrant (about 1 minute). Add the mixed spices and mix in. Add the prawns and cook for 2 minutes on one side, while stirring occasionally. Flip and cook for 2 further minutes on the other side until JUST beginning to turn pink.
- Stir in the lime juice. Taste and add more salt or lime juice, if needed. Remove from the heat. Garnish with freshly chopped parsley and serve.