Prawn fritters with saffron aïoli
A delicious, party snack.
16 prawns, deveined, tails and heads removed
140g self-raising ﬂour
1 tsp baking powder
1 pinch salt
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.