Ingredients Jump to Instructions ↓

  1. 3 extra large Madagascan prawns , shell and head removed, tails on, butterflied

  2. 1 dried chilli , ground in a mortar and pestle

  3. lemon wedges , to serve

  4. <2 eggs

  5. 1 tsp Dijon mustard

  6. 1 cloves garlic

  7. 1 lemon , juice only

  8. 200 ml olive oil

  9. 8 tbsp brown crab meat

Instructions Jump to Ingredients ↑

  1. For the brown crab aioli: combine the eggs, mustard, garlic, lemon juice and a pinch of salt and freshly ground black pepper in a blender and blend until smooth.

  2. With the motor running, slowly drizzle in the oil until the mixture is well combined and thickened into a mayonnaise.

  3. Stir in the brown crab meat until combined. Transfer the mixture to a serving bowl and set aside.

  4. Open out the prawns and season the inside with a little salt and freshly ground black pepper. Sprinkle over the ground-up dried chilli. Fold the prawns together again.

  5. Heat a griddle until hot and cook the prawns on each side.

  6. When almost cooked through, open the prawns out again and cook the middle on the griddle.

  7. Serve the prawns with a bowl of aioli for dipping, and a wedge of lemon. Store any unused aioli in a covered container in the fridge.


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