Popcorn Prawn Rolls and Jalapeno Mayo
Southerners love their grits, which for the uninitiated, is basically coarse polenta. Use it as crumb with prawns and fry baby fry! Serve with zingy jalapeno mayo for that authentic Southern fire!
Ingredients
Popcorn prawns
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Prawns, green, peeled and de-veined 1.5 kg
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Plain flour 300 g
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Eggs 8 x
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Panko bread crumbs 400 g
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Polenta 200 g
Jalapeno Mayo
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Jalapenos, chopped 50 g
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Coriander, chopped 20 g
Slaw
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White cabbage 450 g
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Red onion, peeled, thinly sliced 150 g
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Slices American burger cheese 10 x
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Burger buns 10 x
Preparation
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Popcorn prawns
- Coat the prawns in the flour, then combine eggs and KNORR Concentrated Liquid Stock, then mix bread crumbs and polenta. Deep fry until cooked and golden.
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Jalapeno Mayo
- Combine 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.
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Tip
- Use KNORR Concentrated Liquid Stock instead of salt. It does a better job!