- 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
- 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.