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Preparation Method

Prep large green king prawns, peeled leaving tails intact, deveined garlic cloves, crushed red chilli, finely chopped hot water egg yolks, separated to use Step 1 Combine prawns, garlic, chilli and olive oil in a medium bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate. Step 2 Meanwhile make mayonnaise: To make the saffron mayonnaise, place saffron and 1 tablespoon of hot water in a small cup and set aside for 10 minutes to soak. Place the egg yolks in the bowl of a food processor and process until frothy. With motor running, gradually add oil in a thin, steady stream and process until thick. Add lemon juice and saffron water and process until smooth. Taste and season with salt and pepper. Transfer to a container, or cover with plastic wrap and place in the fridge to chill. Step 3 Preheat a lightly greased barbecue or char-grill plate to high. Drizzle prawns with a little more oil. Cook, turning occasionally, for 2 minutes or until prawns change colour and curl. Serve immediately with the saffron mayonnaise. source: taste.com.au