Ingredients

3 tsp vegetable oil
85g popcorn, savoury
1 tbsp sumac
1 tbsp chopped, fresh coriander
2 tsp snipped chives
½ clove garlic, finely chopped
1 tsp sea salt
24 large green tiger prawns, peeled and cleaned
Limes to serve

For the garlic mayonnaise
2 egg yolks
1 tsp Dijon mustard
2 cloves garlic
Pinch saffron soaked in 1 tbsp hot water
1 tbsp white wine vinegar
250ml vegetable oil
1 tbsp lemon juice

Method

• Place popcorn in a food processor and blend to a coarse powder, combine with the sumac, herbs, garlic and sea salt, process until just combined, transfer to a plate.
• Thread each prawn lengthways onto a bamboo skewer, then roll prawns in seasoned oil. Pre-heat a griddle pan, then grill prawns on their sticks for about 3 minutes or until cooked.

• Roll hot prawns in garlic mayonnaise to coat generously then roll in popcorn mixture. Serve immediately with the lime cheeks.

• Process egg yolks, mustard, garlic, saffron and vinegar in a food processor then add the vegetable oil, drip by drip to start then in a slow steady stream until thick and emulsified. Add lemon juice and season.