Fierce Garlic Prawns with Red Pepper Aioli

Fierce Garlic Prawns with Red Pepper Aioli

Ingredients

• 6 Cloves Garlic, minced 
• 1 Teaspoon Asian Chili Paste + 1 Tablespoon
• 2 Egg Yolks
• 1½ Cups Olive Oil
• 1 Roasted Red Bell Pepper, chopped
• Juice of ½ Lemon
• 1 Tablespoon Rice Vinegar  
• 16 Prawns, cleaned, shelled and deveined


Preparation Steps

Step 1. Prepare the Aioli. In a food processor, combine ⅓ of the minced Garlic, 1 teaspoon of the Chili Paste and the Egg yolks. Start the food processor and after a few seconds, very slowly drizzle in all of the Olive Oil until blended. Add the Roasted Red Pepper and pulse until smooth. Transfer to a non-metal bowl, cover and set aside.

Step 2. In a large mixing bowl, combine the remaining minced Garlic, 1 tablespoon of the Asian Chili Paste, the Lemon Juice and 1 tablespoon of Rice Vinegar. Add the Prawns and stir to coat with the mixture. Transfer the contents of the bowl into a zippered storage bag and refrigerate for 30 minutes.

Step 3. Heat a large sauté pan over medium heat. Remove the Prawns from the marinade and set aside. Add the marinade to the pan and heat until it begins to simmer. Add the Prawns and poach for 2 minutes. Remove the pan from the heat and then turn the prawns over to finish cooking another 1 minute off the heat