Popcorn Shrimp Recipe

Directions

1. In a small bowl, whisk together 2 Tablespoons water, mayonnaise, sriracha, lemon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon black pepper. Cover and chill.
2. Heat the oil in a high-sided pot or wok until it reaches 375°F on an instant-read thermometer.
3. Sift the rice flour, cornstarch, and ½ teaspoon salt into a large mixing bowl. Whisk in 1 cup seltzer water and the soy sauce and sesame oil; you are aiming for the consistency of heavy cream, adding more seltzer as needed.
4. Drop the prawns into the batter. Remove with a slotted spoon or spider and, working in batches if necessary, deep-fry in the hot oil until golden brown and crisp, about 3 minutes per batch. Remove to a plate lined with paper towels to briefly drain, loosely covering with aluminum foil to keep warm.
5. Fill the bread rolls with the sriracha mayo sauce and shrimp. Sprinkle with sesame seeds and serve straight away for best results.