BBQ Prawns &, Saffron Aioli, Mango Chilli Salsa
Simple, delicious and pleasing on the eye - a real winner
Servings 4 people
Calories 328kcal
Equipment
- chefs knives
- small food processor
- mixing bowl
- Measuring utensils
- grill pan/bbq/oven
- Chopping board
Ingredients
- 12 large prawns
Salsa
- 1 diced mango
- 4 tbsp diced red onion
- 1 red chilli finely chopped
- 2 tbsp coriander finely chopped
- 1 pinch salt
- 1 tbsp lime juice
- 2 tbsp olive oil
Aioli
- 1 tsp saffron strands
- 2 egg yolks
- 1 clove garlic - crushed
- 1 pinch salt
- 100 ml olive oil
- 1 tsp lemon juice
- ½ tsp Dijon mustard
- 1 tsp maple syrup
- 1 tsp 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 BBQ for about 1.5 minutes per side or grill on medium to high heat for 2 minutes per side.
Salsa
- Mix all ingredients together and store in the fridge until ready to use
Aioli
- Place saffron, 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
Tips/Tricks
- 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: 328kcal | Carbohydrates: 4g | Protein: 2g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 98mg | Sodium: 35mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 24mg | Calcium: 31mg | Iron: 1mg