Prawns & Olives Lollipops Tapas Recipe

with Saffron Aioli

Prawns & Olives Lollipops

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 teaspoon of table salt
1 teaspoon of baking powder
1 teaspoon 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.

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