3 tbsp self-raising flour
¼ tsp paprika
salt, to taste
125g/4½oz raw king prawns, shells removed
1 tbsp chopped shallots
1 tbsp roughly chopped fresh flatleaf parsley
2 tbsp olive oil
90ml/3½fl oz sparkling water or soda water
2 lemons, cut into wedges
1 bunch micro greens (greens harvested in about 7-10 days), available from specialist suppliers online, to garnish
1 red pepper
2 wood-roasted peppers (from a jar), drained
1 garlic clove, chopped
1 tsp sweet smoked paprika
½ tsp chilli flakes
100ml/3½fl oz red wine vinegar
75g/3oz flaked almonds, lightly toasted
salt and freshly ground black pepper
200-250ml/7-9fl oz extra virgin olive oil
1-2 tbsp roughly chopped fresh flatleaf parsley or coriander
For the fritters, sift the flour, paprika and a pinch of salt into a bowl.
Roughly chop the prawns and stir them into the mix. Add the shallots and parsley and stir to combine.
Make a well in the centre of the mixture. Pour in the oil and two-thirds of the water. Mix or whisk the flour gradually into the liquid to make a smooth batter, adding more of the water if required. Set aside.
Heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous - do not leave unattended.)
When the oil is hot enough, place spoonfuls of the prawn batter mixture into the oil using a slotted spoon. Try to get the spoon quite close to the hot oil before you add the prawns, or the oil will splatter.
After about a minute, remove the fritters from the fryer and place on a plate lined with kitchen paper. Press them lightly, either with a few layers of kitchen paper or the back of a spoon - this flattens them and helps them to cook through.
Return the fritters to the oil for another two minutes, then lift and drain on kitchen paper. Season with salt, to taste.
Meanwhile, for the romesco sauce, place the red pepper on a metal skewer and then hold the pepper over an open gas flame until well-charred. Wrap in cling film and leave until cool.
When the pepper has cooled to room temperature, discard the cling film and remove and discard the skin, stalk and seeds.
Put the fresh pepper, wood-roasted peppers, garlic clove, sweet paprika, chilli flakes, red wine vinegar and toasted flaked almonds into a food processor. Season well with salt and freshly ground black pepper, to taste.
Blend the ingredients to a thick paste, scraping down the sides of the bowl with a spatula, then gradually add the oil with the motor running (as if you were making mayonnaise), adding enough oil to reach a thick but pourable consistency. If the mixture appears too thick add a little hot water. Stir in the parsley or coriander. The romesco sauce will keep in the fridge for up to four days (or it can be frozen for up to three months).
Serve the fritters immediately with the romesco sauce in a side bowl for dipping. Garnish with lemon wedges and micro greens.
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James Martin takes a look back at some of his favourite recipes and best moments.
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