Name: Prawn fritters with saffron aïoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 16 prawns deveined, tails and heads removed; 1/2 tsp dried chilli flakes; lemon juice only; 1 Tbs fresh chillies 573; oil for deep frying; 140 g flour self-raising; 1 tsp Baking powder; 1 pinch salt; 1 eggs; 3/4 cup cider cold; 2 eggs just the yolks; 1 cup vegetable oil; lemon juice only; 1 garlic whole bulb, roasted; saffron strands in water; sea salt and freshly ground black pepper

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Ingredients (16)

16	prawns — deveined, tails and heads removed
1/2 tsp	dried chilli flakes
	lemon — juice only
1 Tbs	fresh chillies — 573
	oil — for deep frying

BATTER:

140 g	flour — self-raising
1 tsp	Baking powder
1 pinch	salt
1	eggs
3/4 cup	cider — cold

AïOLI:

2	eggs — just the yolks
1 cup	vegetable oil
	lemon — juice only
1	garlic — whole bulb, roasted
	saffron — strands in water
	sea salt and freshly ground black pepper

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Method:

Place the prawns in a bowl, add the chilli flakes, lemon juice and olive oil, mix well. Marinate for 2 minutes.

To make the batter:
Sift flour, baking powder and salt into a bowl, whisk together the egg and cider. Make a well in the centre of the flour and add the liquid. Stir well to combine.

For the saffron aïoli:
Place the egg yolks in a blender and blitz for a few seconds. Slowly add the oil until the mixture emulsifies and thickens. Add lemon juice, roasted garlic cloves and saffron water. Season and blitz for another 30 seconds.

Heat oil in a small pot. Drain liquid off prawns, dip the prawns into the batter and deep-fry in the oil until golden. Drain on paper towel and serve with the aïoli.

Text and image:Fairlady

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