- 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
- For the prawn fritters, mix the prawns with the lime juice, onion, chillies, shallot, coriander and spring onion. Leave in the fridge overnight.
- 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.