Prawn fritters with saffron aïoli

[Serves  4] 16 prawns, deveined, tails and heads removed ½ tsp chilli flakes Juice of 1 lemon 1 tbsp olive oil Oil for deep frying FOR THE BATTER 140g self-raising flour 1 tsp baking powder 1 pinch salt 1 egg ¾ cup cold cider FOR THE AÏOLI 2 egg yolks 1 cup vegetable oil Juice of 1 lemon 1 small head garlic, roasted A few saffron strands in a little hot water Sea salt and black pepper

1. Place the prawns in a bowl, add the chilli flakes, lemon juice and olive oil, mix well. Marinate for 2 minutes.
2. 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.
3. 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.
4. 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.