Spanish Prawns and Olives Lollipops: A Creative Tapas Recipe
⭐ Rating: 4.9/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 20 minutes
🍳 Cook Time: 15 minutes
⏰ Total Time: 35 minutes
🥘 Servings: 10 lollipops
📊 Difficulty Level: Medium
As a Spanish chef, I've always believed that the best recipes are born from creativity and tradition. These Prawns and Olives Lollipops represent everything I love about modern Spanish tapas - they're playful, delicious, and guaranteed to bring smiles to your guests' faces.
I first created these lollipops for a family gathering, and they've since become a signature dish in my restaurants. There's something magical about watching people's eyes light up when they see these golden-crispy treats arranged like bouquets on their serving plates. Today, I'm excited to share this special recipe that transforms simple ingredients into an unforgettable tapas experience.
What are prawns and olives lollipops?
This innovative tapas creation combines succulent prawns with briny Spanish olives, wrapped in a light, crispy batter and served with saffron alioli. It's a perfect blend of traditional Spanish flavors presented in a modern, fun way.
Ingredients
For the Lollipops:
10 peeled and de-veined raw prawns
10 7" wooden skewers
Oil for frying
For the Batter:
50g plain flour
80g lager beer
1 teaspoon table salt
1 teaspoon baking powder
1 teaspoon sweet paprika (sweet pimentón)
For the Saffron Alioli:
1 free-range egg
1 clove of garlic
2 tablespoons lemon juice
6 threads of saffron
1 pinch of salt
50ml vegetable oil
70ml Spanish extra virgin olive oil
Serving Suggestions
Arrange lollipops standing upright in a decorative glass
Serve saffron alioli in small individual ramekins
Garnish with fresh herbs and lemon wedges
Pair with chilled Spanish white wine or cava
Preparation
Start with the Saffron Alioli:
Microwave lemon juice with saffron threads for 10 seconds
Let it infuse for 5 minutes
Blend with remaining alioli ingredients until creamy
Prepare the Batter:
Whisk all batter ingredients until thick and smooth
The consistency should be like heavy cream
Assemble the Lollipops:
Wrap each olive with a prawn
Secure with a wooden skewer
Ensure the presentation end is clean
Cooking:
Heat oil to 180°C (350°F)
Dip each lollipop in batter
Fry for 2 minutes until golden and crispy
Professional Chef Tips
Soak wooden skewers in water for 30 minutes before using
Keep oil temperature consistent for even cooking
Pat prawns and olives dry before assembly
Make batter just before frying for maximum crispiness
Storage and Make-Ahead Tips
While best served immediately, you can:
Prepare the saffron alioli up to 24 hours ahead
Assemble lollipops (without batter) 2 hours before cooking
Keep warm in a low oven for up to 15 minutes if needed
Remember, these lollipops are all about creating joy and surprise at your table. They're perfect for parties, special occasions, or any time you want to add a touch of Spanish creativity to your menu. ¡Buen provecho!