Baking

This cooking method may be unfamiliar to you, but it is ridiculously easy and really tasty. As the salt layer in the pan bottom gets hot, its radiant heat "bakes" the prawns and their juices mingle with the salt and its infused garlic flavor. The result is juicy, salty deliciousness, here made all the better with an accompaniment of pungent, rich aioli. <br /> <br />Alioli- This is the Spanish preparation of aioli, made with eggs yolks and olive oil. The French version uses whole eggs and lighter oil and is therefore not as intensely flavored. <br /> <br />Because the alioli has no acid in it to denature the egg's protein, you need to whip air into it in order for the oil molecules to bond with the protein molecules. For this reason, it is best to use a stand mixer.

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