Hot Morecambe Bay Shrimp Aioli Doughnuts
Photo: Joe Sarah
Serves approx. 20
- For the donuts
- 100ml milk
- Half a sachet of dry active yeast
- 250g strong white flour
- 40g unsalted butter
- 1 egg yolk
- 40g caster sugar
- A good pinch of sea salt
- For the anchovy aioli
- 2 cloves of garlic
- 4 anchovy fillets
- Pinch of sea salt
- ½ a lemon, juice and lemon zest
- 1 free-range egg yolk
- 50ml olive oil
- salt and freshly ground black pepper
- 150g brown shrimps
- Pinch chopped parsley
- Vegetable oil for deep frying
- For the dusting mix - mix together
- 1tbsp salt
- 1tbsp caster sugar
- 1tsp of paprika
- a pinch of cayenne
- To make the donuts: Heat the milk in a small pan until lukewarm. Add the yeast to warm milk and dissolve.
- Sieve the flour into a large bowl. Rub in the butter then add the egg yolk and sugar. Slowly add the milk and a good pinch of salt. Stir to mix well. Knead the mix for at least 10 minutes until it is elastic and smooth or knead with a dough hook.
- Cover the bowl with a damp cloth and keep in a warm place to rise for about 45 or until doubled in size.
- To make the filling: In a pestle and mortar, mash the garlic and anchovies together with a pinch of salt and the juice of half a lemon.
- In a bowl whisk the egg yolk and slowly add the oil to make a thick mayonnaise. Add to it the anchovy/garlic mix then stir in the brown shrimps. Finish with chopped parsley, lemon zest and seasoning.
- To assemble and cook the fish balls: Using a small amount of the dough (approx 20g) flatten in the palm of your hand and place a small amount of the filling in the middle. Close the dough tightly around the filling and roll a ball between your palms.
- Place balls into a pan of hot oil. Flip and cook on the other side for approx 3 minutes until lovely and golden in colour.
- Remove from the oil and drain on kitchen paper. Roll in the dusting mix immediately so it sticks to the balls, then cool slightly before eating.