- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
We’re loving this hot sauce as an alternative to classic seafood sauce. It’s perfect with prawns and lemon wedges.
- Makes1, makes 1 1/2 cups
- Cook time20 minutes
- Prep time5 minutes
Ingredients
- 200g butter, chopped
- 1 brown onion, finely chopped
- 4 garlic cloves, crushed
- 1 tbs Cajun seasoning
- 2 tsp celery salt
- 1 tsp ground paprika
- 1 tbs brown sugar
- 1/2 cup (125ml) chicken stock or fish stock
- 1 tbs lemon juice
- 2 tbs finely chopped coriander
- Coles Australian Cooked Black Tiger Prawns, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring, for 3 mins or until just soft. Add the garlic and cook for 1 min or until aromatic. Add the Cajun seasoning, celery salt, paprika and sugar. Cook, stirring, for 1 min. Add the stock and bring to a simmer. Cook, stirring occasionally, for 10 mins or until the mixture thickens.
Step 2
Remove pan from the heat and stir in the lemon juice and coriander. Season. Serve with prawns and lemon wedges.
