Remove the roots from the garlic cloves.
Place garlic in a pan with cold water and bring to a boil.
Drain the water and repeat the boiling process two more times.
Cool the garlic rapidly in iced water.
Blend the drained garlic and mayonnaise in a food processor until smooth.
Cook bacon in a saucepan until crisp and reserve the fat.
Cook the onion in the pan until soft and translucent.
Simmer with vinegar and chicken stock until liquid has nearly evaporated.
Stir in chopped herbs and keep the relish warm.
Heat popcorn kernels in half the bacon fat until popped.
Drain popcorn on kitchen paper.
Grind the popcorn into a fine powder.
Grind the pork scratchings and mix with the popcorn powder and salt.
Fry tiger prawns in the remaining bacon fat for two minutes per side.
Drain prawns on paper and roll them in the popcorn powder coating.
Serve prawns on salad leaves with the mayonnaise and relish.