INGREDIENTS

50ml French’s Mustard
2 spring onions
Handful of chives
200g prawns
130g cornmeal
100g self-raising flour
2 Tsp Cajun spice mix
80ml whole milk
1 Egg
Salt 
Vegetable oil

Preparation Method

• Finely slice your spring onions, roughly chop your chives and prawns
• Heat a good glug of your oil in a medium sized saucepan to 180°C
• In a large bowl, add your cornmeal, self-raising flour, Cajun spice mix and a generous pinch of salt
• Mix together and make a well in the middle. Add your milk, French’s Mustard and egg to the centre of the well and whisk together until you have a thick batter
• Get your spring onions, chives and prawns in there and give it one last stir
• Get a small ice cream scoop and take a bit of your batter with it. Gently release it into your hot oil and cook for about 4 minutes until they are crisp and golden. You can cook a few at a time
• Serve piping hot with extra French’s Mustard for the ultimate dip