It’s time to fire up the barbecue and try out one of our favourite recipes of the season. Try these marinated and grilled king prawns with spicy aioli, from the Stockland Summer of Food magazine. 

Method

1. To prepare each prawn, insert a sharp knife just below the head and cut down through the shell and body, stopping at the start of the tail. Remove and discard the black intestinal tract.

2. Mix the spring onions, chillies and parsley together with the lemon juice, zest and olive oil. Season with salt and pepper, then add the prepared prawns and mix well.

3. Cover and leave to marinate in the fridge for at least 1 hour.

4. To make the aioli, put the egg yolk, garlic, lemon juice, mustard powder, paprika and a big pinch of salt in a large mixing bowl. Whisk until smooth. Mix the sunflower oil and the olive oil together, then slowly trickle it into the mixing bowl in a thin stream, whisking all the time, until it has all been incorporated and the aioli is thick. Taste and adjust the seasoning with more salt or lemon juice.

5. For the best flavour, prepare a charcoal barbecue so that you can cook over glowing embers. Alternatively, preheat the grill to high.

6. Grill the prawns until the flesh turns opaque and the shells are slightly charred at the edges, basting with the marinade each time you turn them. It should take about 4 minutes. Serve immediately with the aioli.

There’s plenty of delicious summer recipe inspiration in the latest issue of Summer of Food, available to pick up for FREE at your local Stockland centre. And be sure to tag us in your creations @stocklandshopping and #foodincommon on Instagram. We love to see what the community is up to this season!

 

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Ingredients

• 12 large raw king prawns
• 3 spring onions, chopped
• 3 mild green chillies, chopped
• 3 tbsp flat-leaf parsley , roughly chopped
• 1 lemon, juiced and zest finely grated
• 4 tbsp olive oil
• salt
• freshly ground black pepper

• For the spicy aioli
• 1 egg yolk
• 1 clove garlic, crushed
• 1 tbsp lemon juice
• 1/2 tsp mustard powder
• 1 tsp hot smoked paprika
• 75 ml sunflower oil
• 25 ml olive oil