12 large raw prawns, peeled but tails remaining
Half a cup of vegetable oil
All-purpose cup of flour
½ teaspoon fresh lemon peel
Half a teaspoon of salt
1 1/2 teaspoons of Cajun spice
1 large egg
1 tablespoon of milk
1 cup panko bread crumbs
For Cajun Sauce:
Half a cup of mayonnaise
2 tablespoons of sour cream
1 tablespoon ketchup
1 teaspoon Cajun seasoning
Put mayonnaise, sour cream, ketchup, and Cajun seasoning in a bowl. Whisk together and set aside while preparing the shrimp.
Cajun Crunchy Shrimp:
Put the flour, salt, lemon zest and Cajun seasoning in a bowl. Stir with a fork to mix it evenly. Next, break an egg into a bowl, add milk, and beat with a fork. Next, place the panko on a plate. Set up the stations in a line that starts with flour, then eggs, then panko. When finished, place a clean plate at the end of the shrimp assembly line.
With your left hand we nudge shrimp in flour. Transfer it to your right hand and dip in eggs, then panko. Press the panko in the shrimp until it is evenly covered. Put the shrimp on a clean plate ; repeat with rest shrimp. Keeping one hand dry will help reduce stickiness and make the rusk baking process more efficient.
Adding oil to a emit iron skillet. You need there to be for an inch of oil on bottom. If you are using a smaller or larger skillet, adjust the amount accordingly. Heat oven with oil on heat. The oil will sizzle if you sprinkling some breadcrumbs into it when it’s ready. Don’t add shrimp too soon.
Place the shrimp in the pan using tongs. Try to prevent them from touching so the pan is not too crowded and the shrimp can cook evenly.
Shrimp cooked 90 seconds per side. Gently turn the shrimp over, but if the bread starts with the rusk, allow more time. The shrimp will not stick to one until the bread is cooked.
Take the shrimp out of the pan and place it on a plate lined with a paper towel. Serve on the spot with Cajun sauce.