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Chermoula butterflied prawns with aioli
Chermoula butterflied prawns with aioli
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Prep Time:
90 minutes
Cook Time:
5 minutes
Total Time:
95 minutes
Tantalizing Spicy Moroccan prawns paired with zesty lemon aioli - a perfect elegant appetizer.
Ingredients:
  • 2kg large green king prawns, peeled leaving tails intact, deveined
  • 20.00 ml finely shredded lemon rind
  • 125.00 ml finely chopped flat-leaf parsley
  • 2 garlic cloves, finely chopped
  • 1 egg yolk
  • 11.80 gm Dijon mustard
  • 125ml vegetable oil
  • 60ml olive oil
Instructions:
  • Score each prawn down the middle of the back without cutting all the way through. Combine prawns with oil, lemon rind, parsley, and garlic in a bowl. Mix gently. Chill, covered, in the fridge for 1 hour.
  • In a food processor, blend garlic, egg yolk, lemon juice, and mustard until pale and creamy. With the motor running, slowly pour in combined vegetable and olive oils until well combined. Season to taste.
  • Preheat the barbecue to medium heat. Grill the prawns, flipping occasionally, for 5 minutes or until they turn pink and curl. Transfer to a serving platter.

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