These delicious fritters are an excellent addition to a tapas spread or great as a simple starter.
For the aioli, put the garlic cloves onto a chopping board and crush them under the blade or a large knife.
Remove the papery skins, sprinkle the garlic with the salt and work into a smooth paste using the knife blade.
Scrape the garlic paste into a bowl and add the egg yolk.
Whisk together, then very gradually whisk in the olive oil to make a thick mayonnaise –like mixture.
For the fritters, sift the flour, baking powder and a pinch of salt into a mixing bowl. Make a well in the centre and add 300ml/10fl oz water and the wine.
Gradually mix the dry ingredients into the liquid to make a batter, then whisk until you have a thick cream. Fold in the prawns, spring onions and parsley.
Pour ½cm/¼in of olive oil into a large frying pan and place over a high heat. Leave until hot but not smoking, or until a drop of the batter sizzles immediately. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
Carefully drop large spoonfuls of the batter into the pan and spread each one out a little with the back of the spoon so they develop lovely thin, crispy edges as they cook. Don’t be tempted to overcrowd the pan – only cook 2-3 at a time.
Cook, turning the fritters over every now and then, for about two minutes or until puffed up and golden brown on both sides.
Remove with a slotted spoon and drain on a tray lined with plenty of kitchen paper. Eat straight away while they are still hot and crisp.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin takes a look back at some of his best moments from Saturday Kitchen.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.