Components
This dish includes:
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Marinated grilled Argentine red prawns
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Fresh orange aioli with Bora Bora Tahitian Vanilla Sea Salt
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Optional serving salad (lamb’s lettuce)
Ingredients (serves 2)
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800 g Argentine red prawns
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2 oranges
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250 ml high-quality olive oil
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½ tsp Bora Bora Sea Salt – Tahitian Vanilla
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Freshly ground black pepper
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2 egg yolks (room temperature)
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1 tsp mustard
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2 garlic cloves
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½ tsp sugar
1. Prawn Marinade
Method
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Squeeze the juice of one orange.
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Peel one garlic clove and add it whole or crushed into the juice.
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Stir in 100 ml olive oil, freshly ground black pepper, and Bora Bora Tahitian Vanilla Sea Salt.
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Pour the marinade over the cleaned prawns and allow to marinate for at least 2 hours.
2. Orange Aioli
Method
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In a mixing bowl, combine the egg yolks, mustard, and sugar.
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Slowly emulsify with the remaining olive oil using a hand blender, adding the oil in a very thin stream.
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Zest half an orange, then squeeze the juice and stir both into the aioli.
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Blend once more until smooth and creamy.
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Adjust seasoning with Tahitian Vanilla Sea Salt and pepper.
3. Grilling the Prawns
Method
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Preheat the grill to 220–250°C (direct heat).
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Remove prawns from the marinade and drain lightly.
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Grill for 5 minutes per side over direct heat until lightly charred and cooked through.
4. Finishing & Serving
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Serve the grilled prawns immediately on warm plates.
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Spoon or serve the orange aioli alongside.
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A simple lamb’s lettuce salad pairs beautifully.
