Salt Baked Dublin Prawns With Aioli

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   ["Cook the prawns: Spread the salt in the bottom of a 17-inch paella pan or slope sided saute pan and do it with the garlic cloves.", "Let the salt hear over high heat for 3 minutes", "Lay the prawns on top of the salt in an even layer.", "Cook them for 15 minutes, turning them over halfway through, until they are deep orange.", "To test for doneness, pull the body and head apart on one. The flesh should be while all the way through.", "To serve: Serve the prawns family style by placing the pan right on the table with a crock of aioli on the side. Pull the heads off and suck the juices out of them (delicious!), before discarding them, then peel the bodies and dip the meat in aioli.", "Place the egg yolks, garlic, salt and 2 tablespoons of the water in the bowl of a stand mixer fitted with the whisk attachment; best on high speed for 10 minutes, until the yolks have doubled in volume and are pale white.", "Add half of the oil in a thin stream, then add the remaining 2 tablespoons of water.", "Stream in the rest of the oil; the alioli will be yellow and very thick.", "Season with more salt if you wish.", "Store refrigerated in an airtight container for 3 days.

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   Reprinted with permission from My Irish Table by Cathal Armstrong and David Hagedorn, copyright (c) 2014.Published by Ten Speed Press, a division of Random House, Inc.

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   Photography (c) 2014 by Scott Suchman

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   Front cover photograph (c) 2014 by Sang An"]

* Per serving · 4 servings · Values may vary.