Asian Crispy Shrimp Po'Boy

For the quick pickles, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Place the cucumber, shallot and chill in a small bowl. Pour over the cooled vinegar mixture.

Ensure the prawns, flour, and beer are all cold and taken straight from the fridge just before cooking.

Prepare the batter ingredients by placing the plain flour, cornflour, salt and baking powder in a large bowl. Place the ½ cup of cornflour onto a separate plate or tray.

When ready to serve, heat enough vegetable oil to deep-fry in a large, deep pan or wok over high heat. When the oil is nearly hot, take your beer from the fridge and pour it into the flour mixture. Mix with a fork until a lumpy batter forms. Add the ice cubes and stir.

When the oil is hot (a wooden chopstick should start to bubble when dipped into the hot oil), coat each prawn in the cornflour. Shake off the excess and then dip the prawn into the batter before gently placing into the hot oil. Repeat with remaining prawns (do this in batches if necessary). Cook for 1-2 minutes or until each prawn is golden, crisp and cooked through.

Scoop out the prawns and drain on paper towel. You can also scoop out any little crispy bits of batter and drain those on paper towel, too. Season both the prawns and the crispy batter bits with extra salt.

To assemble, stuff each roll with lettuce, fried prawns, quick pickles and Coconut Sriracha. Scatter with coriander and the crispy batter bits and serve.