INGREDIENTS

10 peel and devein raw prawns

10 green pitted queen olives

10 7” wooden skewers

oil for frying

For the batter:

50g of plain flour

80g of lager beer

1 tea spoon of table salt

1 tea spoon of baking powder

1 tea spoon of sweet pimenton

SAFFRON AIOLI

1 free range egg

1 clove of garlic

2 tb sp of lemon juice

6 threads of saffron

1 pinch of salt

50ml of vegetable oil

70ml of Spanish extra virgin olive oil

DIRECTIONS

To make the aioli, bring the lemon juice in a small glass with the threads of saffron to the boil in the microwave, it won’t take longer than 10 seconds. Let it rest for 5 minutes for the saffron to infuse.

To make the batter just whisk all the ingredients until a thick dense batter has formed.

Wrap each olive with the prawn and skewer it like a lollipop. Dip the prawn and olive skewers in the batter and deep fried in 180 degrees oil for about 2 minutes until crispy and thoroughly cooked.

Serve in a tray or a glass with all the lollipops facing up and the aioli on a little ramekin for people to dip it themselves.