JoséePizarro serves up tasty prawn fritters with saffron aioli on Saturday Kitchen.

Jose says: “For maximum flavour marinate the prawns overnight, but if you don’t have time an hour will be sufficient.”

The ingredients are: 400g peeled prawns, chopped, 2 limes, juice only, 1 small red onion, finely sliced, 1 small green chilli, finely sliced, 1 small shallot, finely chopped, 5g coriander, chopped, 1 spring onion, sliced, 1 tbsp cornflour, 1 free-range egg, oil, for frying and salt and freshly ground black pepper.

For the saffron aioli: 2 large free-range egg yolks (at room temperature), 1 small garlic clove, finely chopped or crushed to a paste, 1 tsp lemon juice, ¼ tsp fine sea salt, 150ml extra virgin olive oil and 10 threads saffron.