Popcorn Shrimp with Louisiana Remoulade

I know, I have a problem. I like American food far too much. The good, the bad and the ugly, I love it all!

Popcorn shrimp is definitely a favourite, I love seafood, and who doesn’t love anything fried, and any excuse to eat aioli…

This is perfect party food, a great snack or served with Rocket, Orange and Fennel Salad with Spicy Candied Pecans you have got yourself a meal.


Serves 4 

750g prawns, peeled and deveined
2 eggs
1/2 cup plain flour
1 tsp salt
1 1/2 cups panko crumbs

1 cup aioli
1/2 tsp paprika
1/2 tsp horseradish
1 tbs Tabasco
1/2 garlic clove, finely minced

For the remoulade, I like to make this in advance so that the flavours can infuse. To make the remoulade, add the paprika, horseradish, Tabasco and garlic to the aioli, mix well and set aside.

For the shrimp, in a bag, combine the flour and the salt, in a small bowl, whisk the eggs and in another bowl place your panko crumbs. Take the shrimp, in small batches and add to the bag of flour, shake well to coat, when removing from the bag shake off any excess flour. Then place your floured shrimp into the eggs, coat well, then into your panko crumbs, coat well. Set aside. Repeat until all shrimp are ready.

Once all shrimp have been floured, egged and crumbed, add oil to a large pan about a cm deep. Heat over high heat. Once the oil is hot add the shrimp in small batches so to not overcrowd the pan and cool the oil. Cook for about 20 seconds on each side or until the crumb is lovely and golden. You want to do this fairly quickly and have you oil nice and hot as you do not want the prawns to overcook. Repeat until all prawns are cooked.

Serve with remoulde.

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