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Saturday 25 October 2025 14:34:07 GMT

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Grilled Prawns with Mango Salsa and Saffron Aioli - - - - • 5–10 large raw black tiger prawns • Salt • Black pepper • Oil (e.g. rapeseed or olive oil) Mango Salsa • 1 large mango (or 2 small ones) • 1 red chili • 1 small red onion • About 2–3 tbsp freshly squeezed lime juice • A handful of chopped coriander (cilantro) • 2 tbsp olive oil • 2 pinches of salt Saffron Aioli • 1 garlic clove • 1 pinch of salt • 1 pinch of saffron • 1 egg yolk • ½ tsp mustard • ½ tbsp lemon juice • 200 ml rapeseed oil • 2 tbsp water (optional, if the aioli becomes too thick) 1. Prawns 1. Remove the heads and trim off the legs. 2. Cut each prawn lengthwise along the back (not all the way through) and remove the vein. 3. Season with salt and black pepper. 4. Lightly brush with oil. 5. Grill over charcoal or fry in a hot pan for about 1–2 minutes per side, until nicely colored. 2. Mango Salsa 1. Peel and dice the mango into small cubes. 2. Deseed and finely chop the chili. 3. Peel and finely chop the red onion. 4. Chop the coriander (cilantro). 5. Combine all ingredients in a bowl. 6. Add lime juice, olive oil, and salt. 7. Stir and let rest in the fridge for 10–15 minutes before serving. 3. Saffron Aioli 1. Place all ingredients in a tall mixing cup (garlic, salt, saffron, egg yolk, mustard, and lemon juice). 2. Insert a hand blender and start blending while slowly adding the rapeseed oil – first drop by drop, then in a thin stream. 3. Continue blending until you get a thick, creamy aioli. 4. If the aioli becomes too thick, whisk in up to 2 tbsp of water at the end. 5. Taste and adjust with extra salt or lemon juice if needed. Serving Arrange the grilled prawns on a platter together with the fresh mango salsa. Top with a spoonful of saffron aioli. Enjoy - - - #prawns #scampi #mangosalsa #saffron #aioli

Grilled Prawns with Mango Salsa and Saffron Aioli - - - - • 5–10 large raw black tiger prawns • Salt • Black pepper • Oil (e.g. rapeseed or olive oil) Mango Salsa • 1 large mango (or 2 small ones) • 1 red chili • 1 small red onion • About 2–3 tbsp freshly squeezed lime juice • A handful of chopped coriander (cilantro) • 2 tbsp olive oil • 2 pinches of salt Saffron Aioli • 1 garlic clove • 1 pinch of salt • 1 pinch of saffron • 1 egg yolk • ½ tsp mustard • ½ tbsp lemon juice • 200 ml rapeseed oil • 2 tbsp water (optional, if the aioli becomes too thick) 1. Prawns 1. Remove the heads and trim off the legs. 2. Cut each prawn lengthwise along the back (not all the way through) and remove the vein. 3. Season with salt and black pepper. 4. Lightly brush with oil. 5. Grill over charcoal or fry in a hot pan for about 1–2 minutes per side, until nicely colored. 2. Mango Salsa 1. Peel and dice the mango into small cubes. 2. Deseed and finely chop the chili. 3. Peel and finely chop the red onion. 4. Chop the coriander (cilantro). 5. Combine all ingredients in a bowl. 6. Add lime juice, olive oil, and salt. 7. Stir and let rest in the fridge for 10–15 minutes before serving. 3. Saffron Aioli 1. Place all ingredients in a tall mixing cup (garlic, salt, saffron, egg yolk, mustard, and lemon juice). 2. Insert a hand blender and start blending while slowly adding the rapeseed oil – first drop by drop, then in a thin stream. 3. Continue blending until you get a thick, creamy aioli. 4. If the aioli becomes too thick, whisk in up to 2 tbsp of water at the end. 5. Taste and adjust with extra salt or lemon juice if needed. Serving Arrange the grilled prawns on a platter together with the fresh mango salsa. Top with a spoonful of saffron aioli. Enjoy - - - #prawns #scampi #mangosalsa #saffron #aioli

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