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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.
