2lb raw crayfish tails, peeled, or small
prawns, peeled and deveined
1 cup dry white wine
1/2 cup fine cornmeal (or plain flour, if
1/2 cup plain flour
1 tbsp snipped fresh chives
1 garlic clove, crushed
1/2 tsp fresh thyme leaves
1/4 tsp salt
1/4 tsp cayenned pepper
1/4 tsp ground black pepper
oil, for deep-frying
For the Mayonnaise:
1 egg yolk
2 tsp Dijon mustard
1 tbsp white wine vinegar
1 cup olive or vegetable oil
1/2 cup fresh basil leaves, chopped
salt and ground black pepper
Rinse the crayfish tails or prawns in cold
water. Drain well and set aside in a cool place. Mix together the eggs
and wine in a small bowl. In a mixing bowl, combine the cornmeal and
/ or flour, chives, garlic, thyme, salt, cayenne and pepper. Gradually
whisk in the egg mixture, blending well. Cover the batter and stand for
1 hour at room temperature.
For the mayonnaise, combine the egg yolk,
mustard and vinegar in a mixing bowl and add salt and pepper to taste.
Add the oil in a thin stream, beating vigorously with a wire whisk. When
the mixture is thick and smooth, stir in the basil. Cover and chill
until ready to serve. Heat 3 inch of oil in a large frying pan
or deep-fryer to a temperature of 180C / 350F. Dip the seafood into the
batter and fry in small batches for 2-3 minutes, until golden brown.
Turn as necessary for oven coloring. Remove with a slotted spoon and
drain on kitchen paper. Serve hot, with the basil mayonnaise.
Cornmeal-coated spicy seafood resembles
popcorn when made, hence the name for this tasty Cajun snack served with
a delicious basil mayonnaise.