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Cajun Prawn Boil with Lemon Drawn Butter Sauce

Yields1 ServingPrep Time30 minsCook Time35 minsTotal Time1 hr 5 mins

Borrowing spices from the deep south of the US and bringing to it delicious fresh Australian produce from the land and the sea, LOVE!

Cajun Prawn Boil with Lemon Drawn Butter Sauce

 4 l water
 ½ cup Creole, Cajun or Old Bay seasoning, plus extra to serve.(Look for Old Bay, Creole or Cajun seasoning at your local grocer.)
 12 baby cocktail potatoes, red skin if possible 45gm each
 2 Spanish onion, cut into wedges
 300 g baby chorizo
 2 heads of garlic, halved crossways
 1 lemon, halved
 3 sprigs thyme
 3 corn, cut into chunks (about 5 pieces)
 750 g large green Australian prawns, in the shell
Lemon Drawn Butter Sauce
 100 g unsalted, good-quality butter, coarsely chopped
 Finely grated rind and juice of 1 lemon
 2 small garlic cloves, crushed
 2 tbsp flat-leaf parsley, finely chopped
 1 tbsp chives, finely chopped
Lemon Drawn Butter Sauce

Heat butter in a small saucepan over medium heat.


Reduce heat to low and simmer slowly, skimming the foam until butter is clear (5-7 minutes), careful hot butter may spit.


Carefully, strain through a fine sieve, lined with muslin, discard solids and keep warm.


Before serving, add lemon zest and juice, garlic and herbs.

Cajun Prawn Boil

Place water and seasoning in a large saucepan over med high heat. Bring to the simmer, season with salt to taste.


Add potatoes and cook partially covered for 10 minutes, add onion, chorizo, garlic, lemon and thyme and cook for 8 minutes, then add corn. Cook until corn is almost tender (3-4 minutes).


Add prawns, bring to the boil and stir occasionally until bright pink and cooked through (3-4 minutes).


Remove chorizo and place on BBQ, grill until crispy.


Serve hot with extra seasoning, drawn lemon butter, beer and plenty of napkins.

Serves 6.