King Prawns with Saffron & Olive Oil Aioli

Fresh, zesty and delicious!

Serves 4 people Yum King Prawns with Saffron & Olive Oil Aioli



12 x king prawns (cleaned, tails left on – optional head)

1 tsp. smoked paprika

1 tsp. cracked pepper

1 tsp. lemon zest

1 tbsp. dried dill

1 tsp. salt flakes

1 tbsp. Monte Rosso olive oil


1 large egg yolk

½ tsp. saffron treads

1 tbsp. warm water

2 tsp. lemon juice

¾ cup of Lyrakis Garlic infused olive oil

Pinch of salt & pepper


2 ripe avocado

2 cups of washed watercress

1 orange – cut into segments



Place your cleaned and deveined king prawns into a large mixing bowl, add smoked paprika, pepper, lemon zest, dried dill, salt and Monte Rosso olive oil. Mix well to ensure the prawns are covered evenly. Set aside covered in the fridge until you’re ready to serve.

To make aioli, place the saffron into a small bow, pinching to break up, and add warm water and allow to soak for 5 minutes. Tip saffron and water into a large mixing bowl. Add yolk, lemon juice and salt. Whisk until mixed. Using a measuring cup, slowly drizzle in the garlic infused Lyrakis olive oil whisking thoroughly until thickened. Season to taste.

When you’re ready to serve remove the prawns from the fridge, heat a griddle pan or BBQ on a high heat. Add your prawns and cook for 2 – 3 minutes on each side.

To serve, place a bunch of watercress on to an entrée plate, top with half a sliced avocado, top each with 3 prawns per plate and drizzle with the saffron aioli. Enjoy!