Poached Prawns with Saffron Aioli

Poached Prawns

2 cups	Water
1 bunch	Fresh herbs
2 cloves	Crushed garlic
1 Tbsp	Sugar
24	Raw prawns, large, peeled and deveined (Main)

Saffron Aioli

1 Tbsp	Water, hot
2 pinches	Saffron threads (Main)
2	Eggs, yolks
1 clove	Crushed garlic
1 ½ Tbsp	Lemon juice
1 cup	Extra virgin olive oil
1 to taste	Salt & freshly ground pepper

Directions

1. Place water in a frying pan. Add herbs, garlic and sugar and bring to the boil.
2. Add the prawns and remove from the heat.
3. Stand until pink and cooked. Drain, refresh in icy water, then chill.
4. To make aioli, combine saffron and hot water in a small bowl. Stand for 10 minutes.
5. Place egg yolks and garlic and lemon juice in a food processor or blender. Mix until frothy.
6. With the motor running slowly add the oil, a tablespoon at a time, initially building up to a thin stream once the mixture emulsifies.
7. Slowly add the saffron and water and mix until smooth. Season. Cover and chill.
8. Serve aioli in the centre of a platter surrounded by the prawns.