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Adam Liaw’s prawns with paprika aioli
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easyTime:< 30 minsServes:8-10
This vibrant aioli is really just stuff mixed into mayonnaise. I’ve called it an aioli so you can say that to impress your guests!
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Ingredients
2kg cooked Australian prawns in their shells
lemon wedges
Paprika aioli
1½ cups good quality whole egg mayonnaise
2 tbsp smoked paprika
1 tsp turmeric powder
1 tsp garlic powder
1 tbsp finely chopped chives
grated zest of 1 lemon
Method
For the paprika aioli, combine all the ingredients and mix well. Set aside for at least 30 minutes for the flavour and colour to develop. Serve the prawns with the aioli and lemon wedges for people to help themselves.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-prawns-with-paprika-aioli-20231205-p5ep4z.html