• ½ cup whole-egg mayonnaise ½ cup chopped dill pickles
• ¼ cup dill sprigs, chopped
• 1 tablespoon lemon juice
• 1 cup plain flour
• ⅓ cup cornflour
• 1 teaspoon baking powder
• 1 teaspoon caster sugar
• 1 teaspoon sea salt
• 330ml beer
• 24 medium green Australian prawns
• Vegetable oil, for deep frying 8 dinner rolls, halved
• Butter lettuce to serve
• Deli crisps and lemon to serve

To make the dill pickle mayonnaise: Place mayonnaise, pickles, dill and lemon juice into a bowl and mix to combine.

Place flour, cornflour, baking powder, sugar, salt and beer in a large bowl and whisk until just combined. Heat oil in a large saucepan over a medium heat until the temperature reaches 180C on a deep frying thermometer.

Peel and devein the prawns, leaving the tails intact or remove if desired. Dip the prawns in the batter and cook in batches for 1-2 minutes or until golden and cooked through. Drain on paper towel. Spread mayonnaise over the base of the rolls and top with cooked prawns. Serve with deli crisps and lemon.