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5 from 1 vote

Grilled Spot Prawns with Saffron Aioli

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

Saffron Aioli

  • 3-4 cloves garlic minced
  • 3 tbsp lemon juice
  • large pinch saffron
  • 1 whole egg
  • 1 egg yolk
  • ½ tsp kosher salt
  • pinch red chili flakes
  • pinch pepper
  • 1 ½ cups light olive oil

Spot Prawns

  • 1-2 lbs spot prawns
  • 2-3 cloves garlic minced
  • 2 tbsp lemon juice
  • 2 tbsp Pernod
  • 2 tbsp olive oil
  • 4 tbsp fresh parsley minced
  • 1/2 tsp kosher salt
  • pinch pepper

Instructions

Saffron Aioli

  • To make the saffron aioli start by adding a large pinch of saffron to the lemon juice and let stand for 2 to 3 minutes. To the bowl of a food processor, or blender, add the whole egg, egg yolk, minced garlic, lemon juice with saffron, kosher salt, red chili flakes if using, and a pinch of black pepper.
  • Pulse the food processor to blend the ingredients together. With the processor running, slowly drizzle the light olive oil through the chute. Take your time adding the olive, don't add it too fast or the aioli will split. When all of the oil has been added taste the aioli for seasoning. Add more kosher salt and pepper if desired.
  • Scrape the aioli into a bowl and refrigerate until service.

Grilled Spot Prawns

  • Prepare your prawns by cutting a slit down the back with scissors. Check if there is a dark vein and remove it if it's there. Either leave the prawns with the shell or peel the shell off. Be careful when peeling as there are sharp ridges and spines that can poke your fingers. See the post above for more detailed instructions. Place prawns in a large bowl or ziploc bag.
  • In a small bowl add the minced garlic, lemon juice, Pernod, olive oil, kosher salt and pepper. Whisk the marinade ingredients together and then pour over the prawns. Gently toss the prawns with the marinade to cover them all. Refrigerate for 15 to 20 minutes to allow the flavours to meld.
  • Heat a grill to medium high heat. Spray the grill with non-stick spray to prevent sticking. Grill the prawns in 1 to 2 batches depending on how many you have. Grill for 2 to 3 minutes on the first side or until there are grill marks. Flip and grill prawns on the other side for 1 to 3 minutes or until the other side is lightly charred. When the prawns are done the flesh will be slightly firm to the touch.
  • Serve the grilled prawns with the saffron aioli for dipping!

Notes

Note: When making aioli from scratch there is a risk that the aioli could split. If this happens it is completely fixable. You will know the aioli is split if it becomes very runny and oily. To fix a broken aioli add a fresh egg yolk to a clean bowl. Start by whisking the egg yolk and then slowly drizzle the broken aioli into the egg yolk until it is all added. In essence, you are treating the broken aioli as if it is the olive oil. I have found this to be a foolproof method for fixing a broken aioli!