Grilled king prawns with parsley salsa and aioli

Aioli: Boil potato until soft; drain. Mash well. Whisk egg and egg yolk in a medium bowl until fluffy, then add the vinegar. Slowly whisk in olive oil, starting with a few drops at a time. When half the oil has been added, drizzle oil in a thin stream; whisk until thickened. Whisk in potato, garlic and salt and pepper to taste.

Parsley salsa: Combine all the ingredients in a bowl.

Peel and devein prawns, leaving heads and tails intact. Cook prawns on a heated, oiled barbecue or pan until browned on both sides and just changed in colour.

Transfer to a platter; serve with Parsley Salsa, Aioli and lemon wedges, if desired.

Not suitable to freeze or microwave.