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.

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!