Barbecued garlic and chilli prawns with saffron mayonnaise

Serves 8

• 16 (about 650g) large green king prawns, peeled leaving tails intact, deveined
• 2 garlic cloves, crushed
• 1 small red chilli, finely chopped
• 2 tbs olive oil

Saffron mayonnaise

• 2 pinches of saffron threads
• 1 tbs hot water
• 2 egg yolks
• 1 cup (250ml) olive oil
• 1 1/2 tbs lemon juice

1. Combine prawns, garlic, chilli and olive oil in a medium bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
2. Meanwhile make mayonnaise: To make the saffron mayonnaise, place saffron and 1 tbs of hot water in a small cup and set aside for 10 minutes to soak. Place the egg yolks in the bowl of a food processor and process until frothy. With motor running, gradually add oil in a thin, steady stream and process until thick. Add lemon juice and saffron water and process until smooth. Taste and season with salt and pepper. Transfer to a container, or cover with plastic wrap and place in the fridge to chill.
3. Preheat a lightly greased barbecue or char-grill plate to high. Drizzle prawns with a little more oil. Cook, turning occasionally, for 2 minutes or until prawns change colour and curl. Serve immediately with the saffron mayonnaise.