Popcorn "Giancarlo Nakamura"

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 1

Popcorn with an Italian-Asian twist is so good that you wont be able to stop munching on it. Even the judges were thrilled by it.

Melt a walnut-sized piece of butter in oil. Pound the lemongrass stalk, and slice the ginger and garlic into thin pieces. Sauté everything briefly in the oil and butter. Once fragrant, remove the spices and add the corn kernels, then cover the pot.
Meanwhile, in a bowl, whisk together soy sauce, oyster sauce, lime juice, hoisin sauce, a bit of grated ginger, honey, rice vinegar, pepper, lime zest, toasted sesame seeds, and sesame oil.
Once the corn kernels pop, transfer them to a bowl and drizzle with the prepared sauce. Mix well, then spread the popcorn on a baking sheet and bake for 5 minutes in an oven preheated to 180°C. Remove the seeds from the chili and place it in the warm oven for a few minutes to dry.
Meanwhile, add grated Parmesan to a dry pan and make a Parmesan crisp. Once the crisp cools and hardens, break it into pieces. Along with pine nuts, chili, and mint leaves, grind it in a mixer to create a crumb-like mixture.
Once the popcorn dries in the oven, serve it in a bowl and sprinkle with the Parmesan topping. Add sliced spring onions and a wedge of lime, which the diner can squeeze over the popcorn as desired.