Popcorn Prawns with Herby Dipping Sauce
Cherie Metcalfe
A fun, crispy bite perfect for cocktail evenings or relaxed Christmas snacks. These golden, crunchy prawns are packed with flavour and pair beautifully with a fresh, vibrant herby sauce that adds just the
right zing. For those who like a little extra kick, serve them alongside a smoky chipotle mayo for a spicy twist.
Ingredients
- 300g raw prawns, peeled and deveined
1 cup buttermilk (use milk with 1 teaspoon vinegar)
2 teaspoons Secret Weapon, plus extra for sprinkling
- ¾ cup plain flour
- ½ cup cornflour
- Neutral oil for frying
blank
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
1 tablespoon chopped fresh dill or parsley
- 1 teaspoon Secret Weapon
Directions
- Heat oil in a deep pan or fryer to 180°C.
Toss the prawns with buttermilk and 1 teaspoon of Secret Weapon. Let them marinate in the fridge for 30 minutes or overnight.
- In a shallow bowl, mix together flour, cornflour, and the second teaspoon of Secret Weapon.
- Remove prawns from the buttermilk and dredge them in the flour mixture, pressing to coat well.
- Fry prawns in batches for 2–3 minutes or until golden and crisp. Drain on paper towels.
- For the dip, mix together sour cream, mayo, lemon juice, herbs, and secret weapon until smooth.
Serve the prawns hot with the dipping sauce on the side, and a little extra Secret Weapon sprinkled over the top if you're feeling bold.
