Prawns Side

Popcorn prawn rolls with Sriracha mayo

Name: Popcorn prawn rolls with Sriracha mayo
Yield: 4
Ingredients: 2 cups unsalted popcorn; 3/4 cup (110g) self-raising flour; 16 prawns, peeled, deveined, butterflied; Sunflower oil, to deep-fry; 3/4 cup (225g) mayonnaise; 1/4 cup (60ml) Sriracha; Juice of 1/2 lemon; 4 soft white rolls, split through the top, without cutting all the way through; White sesame seeds and sliced iceberg lettuce, to serve

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by Warren Mendes

delicious. team

Jan 25, 2016

Warning: these prawn-loaded, chilli-laced bite-sized rolls are seriously addictive.

2 cups unsalted popcorn
3/4 cup (110g) self-raising flour
16 prawns, peeled, deveined, butterflied
Sunflower oil, to deep-fry
3/4 cup (225g) mayonnaise
1/4 cup (60ml) Sriracha
Juice of 1/2 lemon
4 soft white rolls, split through the top, without cutting all the way through
White sesame seeds and sliced iceberg lettuce, to serve

Method

1.

Whiz popcorn in a small food processor until coarse crumbs. Transfer crumbs to a bowl with flour and 200ml iced water. Season, then add prawns and toss to coat.
2.

Half-fill a deep-fyer 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 or until golden and cooked through. Drain on paper towel.
3.

To make Sriracha mayo, combine the mayonnaise, Sriracha and lemon juice.
4.

Fill the rolls with prawns, drizzle with Sriracha mayo, sprinkle with sesame seeds and serve with lettuce on the side.