Grilled Prawns with saffron aioli and salicorn


Saffron aioli

3 egg yolk

3 garlic cloves

juice from half a lemon

1 pinch saffron disolved in a couple of tablespoons of boiling water

salt and pepper

100ml veg oil

50 ml extra virgin olive oil

“Wazz” all ingredients apart from the oil until it is south and lightly pale in color.

Add the oil in a slow stream making sure to incorporate the fat you already added before adding any more. We like to Use a stick blender for this, but you can also use a whisk or mortar.


We served our aioli with grilled prawns, pomegranate and lightly blanched salicorn.

Leave a Reply

Your email address will not be published. Required fields are marked *