BBQ Chermoula Prawns with Lemon Aioli
Easy
4.5+hrs
4
Dairy Free
BBQ Chermoula Prawns with Lemon Aioli
Servings
4
Prep Time
4 hours 30 minutes
Cook Time
20 minutes
Ingredients
-
20 large green prawns in their shells
- 4 tbsp Gewürzhaus Chermoula
-
80ml olive oil
-
Juice of 2 lemons
-
2 egg yolks
-
2 garlic cloves, minced
-
1 tbsp Dijon mustard
-
150ml extra virgin olive oil
-
150ml vegetable oil
-
Salt flakes and freshly ground pepper
Directions
In a large ceramic or stainless steel dish, mix together the Chermoula, 80ml of olive oil and juice of one lemon to form a thin paste. Add the prawns and use your hands to mix, making sure that they are all thoroughly coated. Allow to marinate for at least 4 hours or, ideally, overnight.
To make aioli, whisk together the egg yolks, mustard and minced garlic cloves with a good pinch of salt. Gradually add the extra virgin olive oil and then the vegetable oil in a thin, steady stream, until the mix has emulsified and has reached your desired texture. Mix through the lemon juice and season with salt and pepper to taste. Set aside.
Heat a barbecue to high and grill the prawns for 3-4 minutes each side, until just cooked. Drizzle with any remaining marinade whilst cooking.
To serve
Present with aioli and serve immediately.
