2 large free-range egg yolks (at room temperature)
1 tbsp garlic infused oil
1 tsp lemon juice
¼ tsp fine sea salt
150ml/5fl oz extra virgin olive oil
10 threads saffron
Serves - 4
For the shrimp fritters, mix the shrimp with the lime juice, coriander and scallion. Leave in the fridge overnight.
Just before you’re ready to cook the shrimp, add the cornflour and egg to the mixture. Season with salt and pepper.
For the saffron aioli, put the egg yolks in a mixing bowl with the garlic infused oil, lemon juice and salt. Whisk together.
Very gradually whisk in the olive oil until you have a glistening sauce with the consistency of soft butter. Stir in the saffron, cover and chill until needed.
Preheat a deep-fat fryer to 180C. Drop tablespoons of the shrimp mixture into the hot oil. You will need to cook them in 4 batches - do not crowd the fryer. Fry them for 2 minutes, or until golden-brown.
Drain the cooked fritters on kitchen paper and leave to rest until you have fried the remaining mixture. To serve, place the fritters in a large bowl and dip indulgently into the aioli.