Prawn-Stuffed Zucchini Flowers with Saffron Mayonnaise Recipe

Ingredients

• 2 slices white bread, crusts removed
• 2 tbsp milk
• 250g green peeled prawns
• 1 clove garlic, crushed
• 1 tsp finely grated lemon zest
• ½ tsp caster sugar
• ½ tsp curry powder
• 2 egg whites
• 16 male zucchini flowers, trimmed
• Pinch of saffron
• 2 tbsp lemon juice
• ½ cup mayonnaise
• 2 tbsp extra virgin olive oil
• Bottarga, finely grated to serve
• Marigold leaves, to serve
• For the batter: 150g rice flour
• ¼ tsp baking powder
• 225ml cold soda water
• Vegetable oil, to shallow fry
• ¼ cup cornflour, to dust