Grilled prawns with aïoli
The strong specific flavour of the aïoli makes the difference in this dish.
Ingredients
- 800 gr prawns (4 x 5 pcs)
For the aïoli
- 80 gr small peeled potato
- 1 pc head of garlic peeled
- 1 tbsp lemon juice
- 1 pc egg
- 150 ml extra virgin olive oil
Instructions
- Devein the prawns using a sharp knife and cut a small line on the back of the tail then remove the black vein (prawn’s intestine).
- After deveining the prawns, rinse them with cold water, this will ensure all leftovers of the intestines are gone.
- Arrange the prawns on a towel and refrigerate.
- Grill the prawns just before serving and serve the aïoli sauce on the side.
To make the aioli:
- Boil the potato in salted water with 6-8 garlic cloves until soft then make a thin puree with it.
- Prepare a soft-boiled egg and add only the yolk to the puree.
- Add an extra 2-3 raw crushed garlic cloves.
- Balance the flavours with lemon juice, cayenne pepper and add the olive oil.
Notes
- Use extra virgin olive oil for the aïoli, the bitterness of the olive oil will appear with each bite.
- If the flavour is too strong for your liking, cut the amount of olive oil with grape seed oil.
- The prawns are not marinated before grilling to avoid smoking and burning on the grill.
Nutrition for 1 portion
Calories: 548kcalCarbohydrates: 4gProtein: 41gFat: 40gCholesterol: 505mgSodium: 1556mgFiber: 1gSugar: 1gVitamin C: 14mgCalcium: 290mgIron: 5mg
Tried this recipe?Let us know how it was! #culinaryambition