CHILI GARLIC PRAWN TEMPURA WITH SAFFRON GARLIC AIOLI

FOR THE PRAWN TEMPURA

400gm chopped prawns

30 ml lemon juice

50gm sliced red onion 20gm sliced green chilli 50gm chopped shallots 5gm chopped coriander 10gm sliced spring onion 15gm corn flour

1 free- range egg oil for frying salt to taste freshly ground black pepper to taste

FOR THE SAFFRON AIOLI

2 free- range egg yolks 1 finely chopped garlic clove 15ml lemon juice

2gm fine sea salt

150ml extra virgin olive oil 10 threads of saffron

METHOD

For the prawn tempura, mix the prawns with the lime juice, onion, chillies, shallot, coriander and spring onion. Leave overnight.

Just before you cook the prawns, add corn flour 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. Very gradually whisk in the olive oil till you have a glistening sauce with the consistency of soft butter. Stir in the saffron and chill. Heat a deep- fat fryer to 1800C. 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 two minutes, or until golden- brown. Drain the cooked batter on kitchen paper and leave to rest until you have fried the remaining mixture.

To serve, place the tempura in a large bowl and dip indulgently into the aioli.