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Cajun
Popcorn with Sherry Wine Sauce
(Batter-Fried Crawfish)
Chef Prudhomme's
Louisiana Kitchen
by Paul Prudhomme, 1984,
William Morrow and Co., Inc.
Makes 12
appetizer servings
[This
recipe is included in “The Best of Craig Claiborne:” – 1999,
Times Books/Random
House. Here is what Craig Claiborne has to say:]
“This is a recipe, one of several, given to me by my friend of many years,
Paul
Prudhomme, the finest Creole and Cajun chef. One taste of these and
you can’t
stop popping the tiny deep-fried crawfish into your mouth. That
shrimp-shaped
critter, incidentally, is always referred to as crawfish in the
South. Crayfish
to
a Southern ear sound pretentious, as though you are
putting on airs.”
“It’s very important to cook this as quickly as possible and not
below 350
degrees F, so the seafood will be crisp but not overcooked.”
2 eggs, well beaten
1 1/4 cups milk
1/2 cup corn flour (see Note)
1/2 cup all-purpose flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon ground red pepper (preferably cayenne)
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried sweet basil leaves
1/8 teaspoon black pepper
2 pounds peeled crawfish tails, small shrimp
or lump crabmeat (picked over)
Vegetable oil for deep frying
Sherry Wine Sauce (recipe follows)
Note:
Corn flour is available at may health food stores and is recommended.
[It is
our experience that corn flour is more readily available now than at the
time
this book was published.] If not available, substitute all-purpose flour.
Combine the eggs and milk in a small bowl, blending well.
In a large bowl combine the flours, sugar and seasonings, mixing well.
Add half
the egg mixture and whisk until well blended, then thoroughly
blend in the
remaining egg mixture. Let sit 1 hour at room temperature
(to let the
flour expand).
Heat 1 inch oil in a large skillet or deep fryer to 375 degrees F. Coat the
seafood with the batter and fry in batches in the hot oil until golden brown
on both sides, about 2 minutes total, turning once or twice while cooking.
Do not crowd. (Adjust heat to maintain oil’s temperature as close to 370 degrees
as possible.) Drain on paper towels. Serve immediately with
Sherry Wine Sauce on the side.
[Craig Claiborne’s version of this recipe recommends serving with Garlic
Mayonnaise: Combine 1 tablespoon finely chopped garlic with 1 cup freshly
made
mayonnaise and Tabasco sauce to taste. We like to serve Cajun
Popcorn
with Creole Tartar
Sauce and Cocktail Sauce.]
Sherry Wine Sauce
1 egg yolk *
1/4 cup catsup
3 tablespoons finely chopped green onions
2 tablespoons dry Sherry
1 teaspoon Creole mustard (preferred)
or brown mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Tabasco sauce
1/2 cup vegetable oil
Place all ingredients except the oil in a food processor or
blender;
process about 30 seconds. With the machine still running, add the oil
in a thin,
steady stream; continue processing until smooth, about 1
minute,
pushing
the sides down once with a rubber spatula.
Makes about 1 cup.
* Egg Safety Information
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