Created by acclaimed Bundjalung chef, restaurateur and author Mindy Woods in partnership with the Aquaculture Stewardship Council (ASC), this Crispy Popcorn ASC-certified Prawn Sando with Lemon Myrtle Mayo celebrates the best of sustainably farmed seafood and native Australian flavours. Featuring ASC-certified prawns – sourced from farms independently assessed against strict environmental and social standards – and a zesty lemon myrtle mayo, the recipe is part of a free collection designed to inspire home cooks to make more responsible seafood choices without compromising on flavour.
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Buns and Filling:
8 brioche hot dog rolls, split and hollowed
⅛ white cabbage, finely shredded
4 tbsp lemon myrtle mayo
Lemon myrtle dressing
Chives, finely sliced
Crispy saltbush leaves
For the Popcorn Prawns:
Vegetable oil (for frying)
400g ASC-labelled raw prawn meat, chopped into 1.5 cm pieces
250g tempura flour (50g for dusting)
Sea salt
Tempura Batter:
200g tempura flour
300ml ice-cold water
Lemon Myrtle Dressing:
80ml fresh lemon juice
100ml lemon myrtle olive oil
40ml Dijon mustard
20ml honey
1 clove garlic, grated
Pinches of freshly ground lemon myrtle and native pepper
INSTRUCTIONS
1. Make Tempura Batter:
Combine 200g tempura flour and ice-cold water until just blended.
Chill in the fridge.
2. Prepare Dressing:
Whisk together all dressing ingredients in a bowl. Set aside.
3. Fry Prawns:
Heat oil in a deep fryer or wok to 180°C.
Dust prawns lightly in tempura flour, shaking off excess, then dip into the chilled batter.
Fry until golden (30 seconds to 1 minute). Drain on paper towels and season with salt.
4. Assemble Sandwiches:
Place a tablespoon of lemon myrtle mayo in each bun.
Add shredded cabbage and top with popcorn prawns. Garnish with crispy saltbush leaves.
Prefer to leave it to the pros? During upcoming NAIDOC Week (Sun, 5 July 2026 – Sun, 12 July 2026), guests can experience a selection of recipes firsthand at Sydney’s HarbourWatch Cafe at the Australian National Maritime Museum, with the Prawn Sando, available as limited time menu special.
