Chargrilled Prawns with Aioli

Makes: 4
Preparation time: 10 minutes
Cook time: 6-8 minutes


  • 16 large king prawns
  • Filippo Berio Pure Olive Oil
  • Juice of 1 lemon

For the aioli :

  • 1 clove garlic
  • Pinch of sea salt
  • 1 large egg yolk
  • 1/2 tsp Dijon mustard
  • 125ml Filippo Berio Olive Oil
  • 125ml Filippo Berio Extra Virgin Olive Oil
  • Juice of half a lemon

To serve :

  • Wedges of lemon and salad leaves


Place the prawns oil and lemon juice in a shallow dish and toss together set aside to marinate. For the aioli crush the garlic and sprinkle over the salt rub to a smooth paste with the edge of a knife set aside. Whisk the egg yolk and mustard and whisk together in a large bowl. Slowly drop by drop whisk in the olive oil until it is all added and a smooth mayonnaise is formed. Stir in the garlic and lemon juice and plenty of ground black pepper.

Cook the prawns over hot barbecue coals or a hot griddle pan for 6-8 minutes turning once until charred on the outside and cooked through.

Serve with the aioli and wedges of lemon and a few salad leaves


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