Ingredients:

16 Tiger Prawns
16 slices pancetta
1 cup sweet corn
1 cup butternut squash
1 cup asparagus
1 cup roasted red peppers
2 cups saffron fish stock
1 T unsalted butter
1 T shrimp butter, optional
1 clove garlic
Juice from half a lemon

 

For aioli:
1 clove garlic, finely chopped
1 egg yolk
1 cup olive oil
1 t lemon juice
salt and pepper, to taste
1 t Dijon mustard

 

Directions:

Dice all vegetables into ¼ inch cubes.

Wrap the prawns in pancetta and season with salt and pepper. Set aside.

To make aioli, whisk together egg yolk with a little salt, lemon juice, and garlic. VERY SLOWLY, drizzle olive oil in while whisking. If mixture becomes too thick, add a little water. Season with salt and pepper. Set aside

In a sauce pan, heat olive oil over medium heat and sauté garlic. Add vegetables, shrimp butter, and unsalted butter.

Slowly add the saffron fish stock. Simmer 15-20 minutes. Add the juice of half a lemon. Set aside.

Sear prawns in a sauté pan until cooked through.

Combine ingredients and garnish with spicy Calabrian aioli.

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