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Ingredients
- 80 ml (2 1/2 fl oz/ 1/3 cup) peanut oil
- 115 g (4 oz/1/2 cup) popcorn kernels (popping corn)
- 1 teaspoon sea salt
- 40 g (1 1/2 oz) butter
- 3 teaspoons wasabi paste
- 2 teaspoons caster (superfine) sugar
Method
1. Heat the peanut oil in a large saucepan over medium-high heat. Drop a few popcorn kernels into the oil: if they spin, the oil is hot enough to cook the popcorn. Add the kernels and salt and cover with the saucepan lid.
2. When you start to hear the corn pop, shake the pan occasionally until the popping increases, then slows down dramatically. Remove from the heat but keep the lid on until the popping stops completely.
3. Meanwhile, melt the butter in a small saucepan, then stir in the wasabi and sugar.
4. Tip the popcorn into a large bowl. Drizzle with half the butter mixture, toss, then add the remaining butter mixture and season with more salt, if needed. Serve warm.
