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1 kg tiger prawns
125 grams (1/2 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
few sprigs fresh tarragon
Spicy Cajun Tiger Prawns
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.
Make extra sauce to dip the prawns in. This can be done by doubling the ingredients for the sauce. Remove the shell from the prawns, leaving the tails intact if you do not like shelled prawns.
