
Ingredients
For the Popcorn Crayfish:
- 3 cups vegetable oil for frying
- 2 crayfish tails
- 2/3 cup tapioca flour
- 1 1/3 cups cornflour divided into two 2/3-cup portions
- 1 tsp garlic powder
- 1/2 tsp baking soda
- Salt and pepper to taste
- 1 cup + a dash of ice-cold soda water
For the Tartare Big Mac Sauce:
- 1/2 cup Best Foods mayonnaise
- 1 handful white onion finely chopped
- 1 handful gherkins finely chopped
- 1 pinch salt
- 1 pinch pepper
- 1 pinch paprika
Instructions
Popcorn Crayfish:
- Heat the vegetable oil in a deep pan over medium-high heat. Monitor the oil closely to prevent it from burning.
- Prepare the crayfish tails by running them under hot water, then cutting up the middle of both sides of the shell to remove the meat. Pat the meat dry with a paper towel and cut it into bite-sized, 1-inch cubes.
- In a bowl, sift the tapioca flour and cornflour together. Add garlic powder, baking soda, salt, and pepper, then mix well.
- Create a well in the center of the flour mixture and pour in the soda water. Whisk until a smooth batter forms.
- Dredge the crayfish pieces through the batter, ensuring they are well-coated.
- Carefully place the battered crayfish into the hot oil, being mindful not to overcrowd the pan. Fry until golden brown, then transfer to a wire rack with baking paper underneath to cool.
Tartare Big Mac Sauce:
- In a small bowl, combine the mayonnaise, finely chopped onion, gherkins, salt, pepper, and paprika.
- Mix thoroughly until smooth and well-blended.
- Plate the crispy popcorn crayfish and serve with the Tartare Big Mac Sauce on the side for dipping. Enjoy!