Vietnamese Fried Prawns with Cajun Spice

Viet-Cajun fried prawns

  • serves 2
  • Easy

The Vietnamese community of Houston, Texas, has created its own twist on a crawfish boil by frying them in a mixture of Cajun and Vietnamese seasonings. We’ve substituted king prawns for the crayfish



  • raw shell-on king prawns 300g
  • vegetable oil 2 tsp
  • butter 125g
  • garlic 3 cloves, finely chopped
  • ginger 2 thumb-sized pieces, finely chopped
  • ground cumin 1 tsp
  • smoked paprika 2 tsp
  • dried oregano 1 tsp
  • garlic granules ½ tsp
  • cayenne pepper ½ tsp
  • limes 1-2, juiced
  • fish sauce 1-2 tbsp
  • coriander a small bunch, roughly chopped
  • baguette to serve


  • Step 1

    Toss the prawns in a bowl with the vegetable oil and a little seasoning, and heat a large frying pan until hot. Tip in the prawns and cook for 2-3 minutes or until charred at the edges.

  • Step 2

    Turn the heat down to medium and add the butter. Once foaming, add the garlic and ginger, and cook for 2 minutes, then add the spices and cook for a minute, while stirring. Simmer for several minutes until the prawns are cooked through, then add the lime juice and fish sauce to taste. Tip into a serving bowl and stir through the coriander. Serve with a baguette to mop up the buttery juices, if you like.

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Nutritional Information

  • Kcals 642
  • Fat 56.5g
  • Saturates 33.1g
  • Carbs 3g
  • Sugars 1.2g
  • Fibre 2.4g
  • Protein 29.2g
  • Salt 3.5g