• 1 tablespoon Dilmah Exceptional Gentle Minty Green Tea

• 3 teaspoons vegetable oil

• 60g (¼ cup) popcorn kernels

• 1 tablespoon sumac

• 1 tablespoon finely chopped Flat-leaf parsley

• ½ clove garlic (finely chopped)

• 24 x 20cm bamboo skewers, soaked

• 24 large green tiger prawns, peeled, cleaned Lime cheeks, to serve

Place vegetable oil in a small saucepan and heat
over low heat until hot. Add popcorn kernels,
cover with a lid and cook, shaking the saucepan
occasionally for 4 minutes or until the kernels have
popped. Cool popcorn. Place popcorn in a food
processor and process to a coarse powder. Add
sumac, chopped parsley, garlic and 1 teaspoon sea
salt, and process until just combined, then transfer
the popcorn mixture to a shallow dish.

Preheat the grill to high. Thread each tiger prawn
lengthwise onto a bamboo skewer, then arrange
skewers on an oiled oven tray. Grill prawns for 3
minutes or until just cooked.



• 2 egg yolks

• 1 teaspoon Dijon mustard

• 1 clove garlic, crushed

• 1 tablespoon white wine vinegar

• 250ml (1 cup) vegetable oil

• 1 tablespoon lemon juice

Process egg yolks, Dijon mustard, garlic and white
wine vinegar in a food processor until combined.
With the motor running, add the vegetable oil,
drop by drop at first, then in a thin, steady stream
until thick and emulsified. Add lemon juice, season
with sea salt and freshly ground black pepper, then
process to combine. Makes 1¼ cups.
Roll hot prawns in the aïoli to coat generously,
then roll in the popcorn mixture to coat. Serve the
tiger prawn skewers immediately with lime cheeks
to squeeze over.
* Sumac is a ground reddish brown Middle
Eastern berry with an astringent taste, available in
supermarkets and spice shops.