Popcorn Prawns with Vegan Aioli and Cocktail Sauce

Cocktail Sauce

• 125 g sunflower oil
• 75 g soya milk, unsweetened
• 50 g tomato ketchup
• ¼ tsp fine sea salt
• ½ - 1 tsp Dijon mustard, to taste
• 1 - 2 pinches ground white pepper, to taste

Vegan Aioli

• 125 g sunflower oil
• 2 garlic cloves
• ¼ tsp Dijon mustard
• 1 ½ Tbsp aquafaba (tinned chickpea liquid)
• ½ Tbsp apple cider vinegar
• 1 pinch fine sea salt

Popcorn Prawns

• 150 g gluten-free plain white flour
• 2 tsp sweet paprika
• ¼ tsp fine sea salt
• 1 tsp garlic powder
• ½ tsp ground black pepper
• 150 g cornflakes, vegan and gluten free (see tip)
• 140 g vegan butter, diced
• 300 g large raw prawns, peeled, deveined
• 1000 g sunflower oil, for frying
  or vegetable oil, for frying