Chargrilled prawns with garlic mayo

Simple and delicious. Prepare them over the BBQ or a griddle pan. If you want your mayo to be thicker add more oil.

Serves: 4 // Prep Time: 60 mins

Ingredients:

• 8/12 large prawns

• Parsley to garnish

• Capers to garnish

• 200 ml of veg oil to fry

• Lemon zest to garnish

For the prawns dressing:

• 20 ml of olive oil

• 10 gr of herbs (parsley, basil or dill)

• 5 ml of lemon juice

• ½ sweet chilly, chopped

• Salt and pepper to taste

For the mayo

• 250 ml of olive oil

• 1 garlic bulb

• 1 sprig of sage

• 2 eggs

• 250 ml of veg oil

• 1 tsp of mustard

• 1 lemon (juice and zest)

• 0.2 gr of powdered saffron

• Salt and pepper to taste

Method

For the mayo. Peel the garlic and fry gently in olive oil with the sage and a little pinch of salt. It is important to cook the garlic on low heat for about 25 minutes until lightly brownish. Let it cool in the oil and remove the herb. You can add this garlic to anything you want, and it keeps for more than 10 days in the fridge when cooked like this.

Pour the oil and garlic in a jug and add all the other ingredients. Blitz with a hand blender starting from the bottom to the top and without shaking it too much. When the oil is all incorporated the garlic mayo should be ready. This recipe makes a little bit more than you need, keep it in the fridge for a week in a clean jar.

For the dressing you can either blend everything or chop and mix well into a bowl. Cut the prawns with a scissor on the back of the tail and remove the intestines carefully from the incision. Now dress the prawns with the marinade and let them sit for 5 minutes. Cook the prawns on both sides on a hot griddle pan until charred but not burned (or a bbq if you have one). It should take no more than 2 minutes each side.

Fry the parsley leaves first and capers after in veg oil until crispy. The parsley will take seconds, the capers a couple of minutes. Dry well the excess oil over kitchen paper.

Plate the hot prawns with the mayo on the side and sprinkle with the fried parsley and crispy capers. Add lemon zest for freshness.