Popcorn Prawn Rolls with Jalapeno Mayo
This recipe draws its inspiration from Americans love of grits, especially down south. Use it polenta as a crumb with prawns and fry baby fry! Served with zingy jalapeno mayo for a killer dipping sauce!
Seafood
Ingredients
Popcorn Prawns:
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Prawns, green, peeled and deveined 1.5 kg
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Plain flour 300.0 g
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Eggs 8.0 pc
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Panko bread crumbs 400.0 g
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Polenta 200.0 g
Jalapeno Mayo:
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Jalapenos, chopped 50.0 g
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Coriander, fresh, finely chopped 20.0 g
Slaw:
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Burger Buns 10.0 pc
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White cabbage 450.0 g
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Red onion, peeled, thinly sliced 150.0 g
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Slices burger cheese 10.0 pc
Preparation
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Popcorn Prawns:
- Coat the prawns in the flour, then combine eggs and Knorr Chicken Stock Powder then mixed bread crumbs and polenta. Deep fry until cooked and golden.
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Jalapeno Mayo:
- Combine the Hellmann’s Real Mayonnaise, jalapenos and coriander.
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Slaw:
- Cut and grill the buns.
- Assemble prawn rolls in the following order – bun base, slaw, popcorn prawns, jalapeno mayo, cheese and top bun.
