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.
INGREDIENTS
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.