3 To make the aioli, put the capers, garlic, yolks and lemon into a food processor or blender. Turn on and process until all combined.
4 Slowly drizzle enough olive oil in with the motor still running, until you have a thick and creamy sauce. Season to taste. A little boiling water can be added if the the aioli is too thick.
Chef's tip
When using pancetta to wrap the prawns, you don't need to add salt as the pancetta provides plenty. Remember to place a few small bowls around for people to drop the prawn tails into.