Grilled Prawns with Saffron Aioli and Asparagus
SERVINGS: 6 persons
18 pieces Prawns
24 pieces Asparagus
3 Limes - juiced
10gm Pine Nuts
5gm Garlic - chopped
Salt and Pepper
Prepare the Saffron aioli by mixing the mayonnaise, the garlic, the juice of one Lime and the saffron.
Season to taste and keep in the fridge.
Clean and cook asparaguus in salted boiling water for three minutes. Cool in ice water and drain.
Season prawns with the remaining lime juice, some salt, pepper and olive oil.
Grill until well done.
In the centre of the plate put some aioli.
Place 3 grilled prawns on the aioli and 4 asparagus.
Garnish with some saffron and some pine nuts, and serve.
Recipe by Yvonnick Jegat Deniau, Exec. Chef, Park
Submitted by Rimps(23), London
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