Low Carb & GF Crispy Cajun Prawns

My kids love visiting New Orleans in the USA and eating the amazing array of seafood there.  My daughter’s favourite is crawfish – little freshwater shellfish that are very similar to yabbies.  But you can’t always be in the Big Easy, so this is my way of bringing some of that New Orleans flavour home. We swap prawns for crawfish, use almond flour as we have some intolerances in the family (and it’s lower carb!), and bring out the airfryer to cut down on oil.

Ingredients:

• 500 grams raw prawns deveined and peeled (you can leave tails on if you like, my kids love crunching on them)
• ⅔ cup almond flour
• ½ cup grated parmesan cheese
• 3 eggs
• Spray olive oil
• 1 tbsp of cajun seasoning
• 1 tsp salt
• 1 tsp fresh cracked pepper
• 2 lemons
• 4 cloves garlic, diced
• 1/4 cup chopped coriander to serve

Method: 

1. Slice one lemon and squeeze two tablespoons of juice into a large bowl, add prawns and garlic.
2. Cover with plastic wrap and refrigerate for 1-3 hours to marinate.
3. On a plate add the almond flour, salt, pepper and cajun spice and mix.
4. In a small bowl whisk your eggs.
5. On another plate, sprinkle the parmesan cheese.
6. Now take your prawns and dip into the flour, coating well, then shaking off the excess.
7. Dip each prawn into the beaten eggs and then place in the parmesan cheese, coating all sides.
8. Preheat air fryer 180C and once hot, add prawns to basket.
9. Spray basket (containing prawns) with non-stick cooking spray and cook for 10 minutes (you might like to set it for 5 minutes and then give it a check – you may only need another few minutes depending on the size of your prawns).
10. Prawns are done when they are opaque white and pink and the cheese is crunchy!
11. Serve with slices of lemon and your favourite sides.