Ingredients

• 400g/14oz peeled prawns
• chopped
• 2 limes
• juice only
• 1 small red onion
• finely sliced
• 1 small green chilli
• finely sliced
• 1 small shallot
• finely chopped
• 5g coriander
• chopped
• 1 spring onion
• sliced
• 1 tbsp cornflour
• 1 free-range egg
• oil
• for frying
• salt and freshly ground black pepper
• 2 large free-range egg yolks (at room temperature)
• 1 small garlic clove
• finely chopped or crushed to a paste
• 1 tsp lemon juice
• ¼ tsp fine sea salt
• 150ml/5fl oz extra virgin olive oil
• 10 threads saffron

Directions

• For the prawn fritters
• mix the prawns with the lime juice
• onion
• chillies
• shallot
• coriander and spring onion. Leave in the fridge overnight. If you don't have time
• an hour will be enough.
• Just before you’re ready to cook the prawns
• add the cornflour and egg to the mixture. Season with salt and pepper.
• For the saffron aioli
• put the egg yolks in a mixing bowl with the garlic
• lemon juice and salt. Whisk together. Very gradually whisk in the olive oil until you have a glistening sauce with the consistency of soft butter. Stir in the saffron
• cover and chill until needed.
• Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Drop tablespoons of the prawn mixture into the hot oil. You will need to cook them in 4 batches - do not crowd the fryer. Fry them for 2 minutes
• or until golden-brown. Drain the cooked fritters on kitchen paper and leave to rest until you have fried the remaining mixture.
• To serve
• place the fritters in a large bowl and dip indulgently into the aioli.