Prawns and olives lollipop with saffron alioli


10 raw prawns, peeled and deveined
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

For the 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



  1. 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.
  2. To make the batter just whisk all the ingredients until a thick dense batter has formed.
  3. 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.
  4. 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.