GRILLED PRAWNS

Prawns cook so quickly, so get the aioli made ahead and store in the fridge for up to 24 hours beforehand.

SERVES FOUR AS A STARTER

INGREDIENTS

Pinch of saffron strands 2 egg yolks Juice of ½ lemon 2-3 cloves of garlic, crushed 150ml mild rapeseed oil 150ml extra virgin olive oil, plus a little extra for drizzling 1kg raw king prawns

METHOD

To make the aioli, add the saffron to a small heatproof glass and pour over a tablespoon of boiling water. Set aside. In a large mixing bowl use an electric whisk to beat together the egg yolks, lemon juice, garlic and a good pinch of salt. You can also use a freestanding mixer with a whisk attachment.

Mix the oils together in a jug. With the whisk motor running, begin to slowly pour the oil into the egg mixture, drop by drop at first, whisking well between each addition. Once the mix has started to thicken and emulsify you can add a few drops at a time.

When all the oil has been added, pour in the saffron and soaking water and whisk until combined. Season to taste with a little black pepper. To prepare the prawns, slice through the shell of each all along the back, which allows a little more smoky flavour to penetrate the prawn itself.

Lay each prawn flat on a chopping board and take a sharp knife. Press down onto the prawn firmly with the palm of your nonchopping hand, to make cutting easier, then carefully slice a slit through the shell a few millimetres into the prawn. Dress with a drizzle of olive oil and a good sprinkle of sea salt flakes. Grill the prawns over a direct heat for just a few minutes until they are pink and cooked through. You could add a little smoking wood to your barbecue for extra smoky prawns.

Serve with the aioli.