You’ll Need
For the Tray
300g raw king prawns, peeled
500g baby potatoes, halved
200g smoked sausage, sliced into thick rounds
2 corn cobs, cut into thick rounds
1 tbsp olive oil
Cajun Butter
50g butter, melted
2 cloves garlic, crushed
2 tsp Cajun seasoning
1 tsp smoked paprika
½ tsp onion powder
½ tsp cayenne pepper
Juice of ½ lemon
1 tsp Worcestershire sauce
1 tsp sea salt
½ tsp cracked black pepper
To Finish
Fresh parsley, chopped
Lemon wedges
Optional but dangerous
Hot sauce
Pickled jalapeños
Garlic bread
Extra melted butter
Cornbread
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil and half of the Cajun seasoning.
Air fry the potatoes for 14 minutes, shaking halfway through.
While the potatoes cook, whisk together the melted butter, garlic, remaining Cajun seasoning, smoked paprika,
onion powder, cayenne, lemon juice, Worcestershire sauce, sea salt and cracked black pepper.
Add the smoked sausage and corn to the potatoes and cook for 6 minutes.
Toss the prawns in half of the Cajun butter.
Add the prawns to the basket and cook for a final 6–7 minutes, turning everything halfway through, until the
prawns are pink, the sausage is caramelised and the corn is lightly charred.
Transfer everything to a large serving tray.
Pour over the remaining warm Cajun butter.
Finish with chopped parsley, plenty of lemon wedges and hot sauce if using.
Serve immediately while everything is sizzling hot.