Ingredients
2 cups unsalted popcorn
¾ cup (110 g) self-raising flour
SIDS SALT & PEPPER to taste
16 prawns, peeled, deveined, butterflied
rice bran oil, to deep-fry
¾ cup (225 g) Best Foods mayonnaise
¼ cup (60 ml) Sriracha
Juice of ½ lemon
½ tsp SIDS CRAZY LEMON
4 soft white rolls, split through the top, without cutting all the way through
White sesame seeds and sliced iceberg lettuce, to serve
Directions
Whiz popcorn in a small food processor until coarse crumbs. Transfer crumbs to a bowl with flour and 200 ml iced water. Season with SIDS SALT & PEPPER then add prawns and toss to coat.
Half-fill a deep-fryer or large saucepan with oil and heat to 180°C. (a cube of bread will turn golden in 30 seconds when oil is hot enough)
In batches, deep-fry prawns for 4 minutes until golden and cooked through. Drain on paper towel.
To make Sriracha mayo, combine the mayonnaise, Sriracha, SIDS CRAZY LEMON and lemon juice.
Fill the rolls with prawns, drizzle with Sriracha mayo, sprinkle with sesame seeds and serve with lettuce on the side.
