Cajun prawns
2
Easy
: 5 minutes, plus 20 minutes’ marinating time
10 minutes
“I’m not opposed to a juicy, spicy prawn cooked on the fire. I don’t think anybody really is! This recipe is equal parts simple and dramatic – I love a salt slab and it’s a really cool thing to place in the middle of the table. If you don’t have a salt slab, don't fret – you can just as easily fry these in a pan or throw them straight on the braai.” – Khanya Mzongwana
Ingredients
Method
- 8 large prawns, deveined
- 1 T olive oil
- 1 T Woolworths Cajun seasoning
- 1 t smoked paprika
- 1⁄2 t garlic powder
- 1⁄2 t onion powder
- 1⁄4 t cayenne pepper (or to taste)
- 1 lemon, zested
Method
Ingredients
1. Toss the prawns with the other ingredients, ensuring they’re evenly coated in the spices. Marinate for 15–20 minutes while you prep the salt slab.
2. If you’re using a Himalayan salt slab, place it on a cold stovetop or grill to prevent it from cracking due to sudden temperature changes. If you don’t have a salt slab, simply place the prawns straight on the braai or in a pan.
3. Gradually heat the salt slab by turning on the stove (medium-high heat) or placing it on a grill. Heat for about 10–15 minutes – it should be hot but not smoking.
4. Once the salt slab is hot, place the prawns directly on the slab and cook for 3–4 minutes on each side. You should see a nice sear and the prawns will turn pink and opaque when they’re done. Do not overcook them – prawns cook quickly. Turn them carefully.
5. If you like, remove the prawns from the salt slab and transfer to a serving platter. Alternatively, keep them on the salt slab and place it on a wooden board before serving.
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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
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