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Barbecue prawns
 with saffron aioli recipe

Barbecue prawns with saffron aioli recipe

The Telegraph - By Genevieve Taylor

Prawns cook so quickly, so get the aioli made ahead and store in the fridge for up to 24 hours beforehand. Prepare a barbecue so it's nice and hot. • To make the aioli, add the saffron to a small heatproof glass and pour over a tablespoon of boiling water. Set aside. • In a large mixing bowl use an …

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