Ingredients

• 300ml/½ pint vegetable oil
• for deep frying
• 150g/5½oz self-raising flour
• 100ml/3½oz sparkling water
• salt and freshly ground black pepper
• 10 raw tiger prawns
• peeled
• tails left on
• 50g/1¾oz plain flour
• 50g/1¾oz parmesan
• grated
• 2 garlic cloves
• peeled
• 2 large handfuls fresh basil leaves
• 75g/2½oz pine nuts
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 free-range egg
• 1 free-range egg yolk
• ½ tsp white wine vinegar
• 1 tbsp Dijon mustard
• 1 garlic clove
• crushed
• salt and freshly ground black pepper
• 200ml/7fl oz vegetable oil
• 2 spring onions
• finely chopped
• pinch saffron
• soaked in 1 tbsp warm water
• 1 tbsp chopped fresh parsley
• 1 lemon
• cut into wedges
• to serve

Directions

• For the prawns
• place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the 150g/5½oz self-raising flour and sparkling water into a bowl. Season with salt and freshly ground black pepper and mix to make a batter the consistency of double cream.
• Place the 50g/1¾oz plain flour into a shallow dish. Roll the prawns in the plain flour
• shake off any excess and dip into the batter. Carefully place the prawns into the hot oil and deep fry for 6-8 minutes
• or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
• For the pesto
• place all the pesto ingredients into a small food processor and blend until smooth.
• For the saffron mayonnaise
• place the egg and egg yolk
• vinegar
• mustard and garlic into a bowl. Season with salt and freshly ground black pepper and mix well.
• Pour in the vegetable oil in a very slow trickle
• whisking vigorously until all the oil has been incorporated and the mixture is thick.
• Stir in the chopped spring onions
• the saffron
• along with its soaking liquid
• and the parsley and taste to check the seasoning.
• To serve
• place the deep-fried prawns onto a large plate with the pesto and saffron mayonnaise in small bowls alongside and the lemon wedges
• to garnish.