Ingredients

Steps

• Heat vegetable oil in a deep saucepan until a bread cube sizzles.
• Whisk 150g self-raising flour and 100ml sparkling water with salt and pepper into a batter.
• Coat prawns in 50g plain flour, dip in batter, and deep fry for 6-8 minutes until golden.
• Blend all pesto ingredients in a food processor until smooth.
• Mix the egg, egg yolk, vinegar, mustard, and garlic with seasoning in a bowl.
• Slowly whisk 200ml vegetable oil into the egg mixture until thick.
• Stir in spring onions, saffron with its liquid, and parsley.
• Serve prawns on a plate with pesto, mayonnaise, and lemon wedges.