Name: Barbecued garlic and chilli prawns with saffron mayonnaise
Prep time: 145 min
Cook time: 2 min
Total time: 147 min
Yield: 1
Cuisine: spanish
Ingredients: 16 (about 650g) large green king prawns, peeled leaving tails intact, deveined; 2 garlic cloves, crushed; 1 small red chilli, finely chopped; 36.40 gm olive oil; 2 pinches of saffron threads; 20.00 gm hot water; 2 egg yolks; 250ml olive oil; 31.50 gm lemon juice

Barbecued garlic and chilli prawns with saffron mayonnaise

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Prep Time:
145 minutes

Cook Time:
2 minutes

Total Time:
147 minutes

Elevate succulent prawns with zesty garlic chilli and saffron aioli for a stunning appetizer.

Ingredients:

16 (about 650g) large green king prawns, peeled leaving tails intact, deveined
1 small red chilli, finely chopped
2 pinches of saffron threads
20.00 gm hot water
2 egg yolks
250ml olive oil
31.50 gm lemon juice

Instructions:

In a medium bowl, mix together prawns, garlic, chilli, and olive oil. Cover with plastic wrap and refrigerate for 2 hours to let the flavors meld beautifully.
Prepare the saffron mayonnaise: In a small cup, soak saffron in 1 tablespoon of hot water for 10 minutes. In a food processor, blend egg yolks until frothy. Slowly pour in oil while blending to create a thick mixture. Add lemon juice and saffron water, blend until smooth. Season with salt and pepper, then refrigerate until chilled.
Preheat a greased barbecue or char-grill to high heat. Drizzle prawns with additional oil and cook for 2 minutes, turning occasionally, until they change color and curl. Serve promptly with saffron mayonnaise.

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