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Saffron Prawns
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Grilled Prawns & Saffron Aioli

Simple, delicious and pleasing on the eye - a real winner
Course Appetizer, Lunch, Starters
Cuisine Australian, Spanish, Worldwide
Keyword bbq prawns, grilled prawns,, persian saffron, saffron, saffron aioli
Prep Time 20 minutes
Cook Time 8 minutes
Servings 2 people
Calories 2285kcal
Author AnotherFoodBlogger

Ingredients

  • 4-6 Whole tiger prawns

Salsa

  • 1/2 Mango chopped into cubes
  • 2 tbsp Red onion finely chopped
  • 1/2 Red chili finely chopped
  • 1 tbsp Coriander finely chopped
  • 1 pinch Salt
  • 1 tsp Lime
  • 1 tbsp Olive oil

Aioli

  • 2 pinches SloFoodGrp saffron
  • 1/2 tsp Sumac
  • 2 Egg yolks
  • 1 clove Garlic crushed
  • 1 pinch Salt
  • 200 ml Olive oil
  • 1 tsp Lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Maple syrup
  • 1 tsp Ice cold water

Instructions

Prawns

  • Cut prawns using a serrated knife along the back until they can be flattened out, being careful not to cut all the way through. Using a pairing knife find the intestinal sack of the prawn (along the side of the flesh) and remove.
  • Drizzle prawns in a little oil and salt and grill on medium to high heat for 2-3 minutes per side or roast in the oven @ 220c/450f for 6 – 7 minutes on a baking tray

Salsa

  • Mix all ingredients together and store in the fridge until ready to use

Aioli

  • Place saffron, sumac, garlic, maple syrup, Dijon, salt, ice cold water & lemon juice in a small food processor and blend to bring together.
  • Once blended add egg yolks, blitz and gradually add olive oil until it all comes together and thickens up.
  • Taste and adjust seasoning accordingly. Store in fridge until ready to use.

Notes

Essential Tools

  • Chefs knives
  • Chopping board
  • Small food processor
  • Mixing bowl
  • Measuring utensils
  • Grill pan/bbq/oven

Tips/Tricks

  • If cooking prawns on a bbq (with a lid) reduce cooking time to 2 minutes per side
  • I prefer grilling the prawns as you get that nice charred/burnt/smoke flavour
  • Aioli will keep for 3 – 5 days in the fridge
  • Salsa is best eaten same day but will keep for 1 – 2 days.

Nutrition

Calories: 2285kcal | Carbohydrates: 31g | Protein: 39g | Fat: 227g | Saturated Fat: 33g | Cholesterol: 673mg | Sodium: 1436mg | Potassium: 619mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2362IU | Vitamin C: 86mg | Calcium: 201mg | Iron: 4mg