Ingredients:

1 red onion

60ml extra virgin olive oil

4 bay leaves

2 garlic cloves, finely sliced

Pinch saffron threads

1 carrot, julienned

200ml white wine vinegar

200ml white wine

Cracked black pepper

1 tsp salt

500g large green prawns, peeled

220g aioli

1 handful basil leaves, chopped

8 brioche rolls

1 bunch watercress, washed

Method

Cut onion into 5-millimetre thick wedges. Heat olive oil in a heavy-based saucepan over a low heat. Add onion, bay leaves, garlic and saffron. Cover and cook for 15 minutes or until onion is soft and translucent, stirring occasionally. Do not allow onion to brown.

Add carrot, cover and continue cooking for 15 minutes or until the carrot begins to soften. Add wine vinegar, wine, peppercorns, 200ml water and salt. Bring to boil then reduce heat and simmer for 15 minutes.

Add the peeled prawns and simmer for two minutes or until cooked through. Remove from heat and allow to cool. Strain prawns and vegetables into a bowl, discard bay leaves. Slice the prawns in half lengthways. Add aioli, basil and half the cooking vegetables. Mix well and check the seasoning. Cut the buns open and spoon in a generous serve of prawn mix, squeeze in some watercress and serve.

http://www.goodfood.com.au/good-food/frank-camorra-summer-seafood-recipes-20151231-glx7f8.html