Ingredients

• 5 garlic cloves
• peeled
• iced water
• 2 tbsp mayonnaise
• 25g/1oz smoked streaky bacon
• finely diced
• ½ white onion
• peeled and finely shredded
• 1 tbsp white wine vinegar
• 1 tbsp chicken stock
• 1 garlic clove
• chopped
• 1 sprig thyme
• 10g/¼oz flat leaf parsley
• 20g/1oz smoked bacon fat
• reserved from above
• 50g/2oz popcorn kernels
• 70g/2½oz pork scratchings
• salt
• to taste
• 24 tiger prawns
• salad leaves of your choice

Directions

• For the garlic mayonnaise
• remove the root from each of the garlic cloves.
• Fill a pan with cold water and add the garlic. Bring to the boil.
• Once the water has boiled
• drain and repeat the process two more times (this process is called blanching).
• Once the cloves have been boiled three times
• immediately place the garlic into iced water to cool down rapidly.
• Drain the garlic
• add to the mayonnaise and blend in a food processor until smooth.
• For the smoked bacon relish
• cook the bacon in a small saucepan until crisp. Drain off the excess fat
• reserving it to cook the popcorn later.
• Add the onion and cook until soft and translucent with no colour.
• Add white wine vinegar and chicken stock. Continue to cook until the liquid has almost evaporated.
• Add the chopped herbs
• mix
• then set aside and keep warm for serving.
• For the popcorn tiger prawns
• put half the reserved smoked bacon fat in a small saucepan with a lid. Add the popcorn kernels
• put on the pan lid and heat the pan. Turn off the heat once the kernels have finished popping
• being careful not to burn them by cooking too long.
• Drain the popcorn on kitchen paper to remove excess oil.
• Blend the popcorn in a spice grinder or blender until it is a fine powder.
• Grind down the pork scratchings to a powder and then mix the two powders together. Season to taste with salt.
• Fry the tiger prawns in a hot non-stick pan with the remaining smoked bacon fat
• for about two minutes per side.
• Place the cooked prawns on kitchen paper to drain off any excess fat and then roll the cooked prawns in the popcorn powder coating.
• Serve on bed of dressed salad leaves and pot of garlic mayonnaise and smoked bacon relish.