|Prawns with Saffron Garlic Aioli
½ teaspoon saffron thread
1 tablespoon warm water
2 egg yolks
1 garlic clove, crushed
pinch of salt
1 tablespoon lemon juice or white wine vinegar
1/3 cup (80ml) olive oil
2/3 cup (160ml) vegetable oil
Freshly ground black pepper
Combine saffron and water together in a bowl; set aside.
Place egg yolks, garlic, salt and lemon juice into a small bowl and whisk until smooth.
Combine the oils in a jug and pour into egg yolk mixture, drop by drop, making sure
to whisk continuously.
As the mixture thickens, start adding the oil in a steady stream. Continue until all the
oil has been incorporated and the aioli is thick.
Stir through saffron water and adjust seasoning with salt and freshly ground black
pepper. Spoon into a container and refrigerate until serving.
Serve with boiled, steamed or barbecued prawns as a side dip or dressing.
This is just one of the delightfully delicious recipes from around the world which will
soon be featured in our fully illustrated series of Gourmet Fisherman Cookbooks.
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