Fierce Garlic Prawns with Roasted Pepper Aioli

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   1.

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   Prepare the aioli.

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   In a food processor, combine 13 of the minced garlic, 1 teaspoon of the chili paste and the egg yolks.

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   Start the food processor and after a few seconds, very slowly drizzle in all of the olive oil until blended.

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   Add the roasted red pepper and pulse until smooth.

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   Transfer to a non-metal bowl, cover and set aside.

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   2.

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   In a large mixing bowl, combine the remaining minced garlic, 1 tablespoon of the Asian chili paste, the lemon juice and rice vinegar.

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   Add the prawns and stir to coat with the mixture.

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    Transfer the contents of the bowl into a zippered storage bag and refrigerate for 30 minutes.

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    3.

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    Heat a large saute pan over medium heat.

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    Remove the prawns from the marinade and set aside.

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    Add the marinade to the pan and heat until it begins to simmer.

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    Add the prawns and poach for 2 minutes.

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    Remove the pan from the heat and then turn the prawns over to finish cooking another 1 minute off the heat.

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    Serve the prawns alone or on a bed of sesame fire noodles with a dollop of the aioli on top and more on the side for dipping.

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    Tips and trending:

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    If you have concerns about using raw egg yolks in the aioli, combine 13 of the garlic, the chili paste and the roasted red pepper with 1 1/2 cups of mayonnaise.

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    Keep covered at room temperature while you prepare the prawns.

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    Poaching shrimp instead of boiling produces much more tender results.

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    Try poaching shrimp this way the next time you prepare some for a salad or shrimp cocktail.

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    Smaller shrimp are easy to overcook, so set a stainless steel bowl in an ice bath, remove the cooked shrimp from the poaching liquid and toss them around in the ice cold bowl to halt the cooking.

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    Then put the shrimp in a zipper storage bag and refrigerate until ready to use.

* Per serving · 4 servings · Values may vary.