1. To prepare each prawn, insert a sharp knife just below the head and cut down through the shell and body, stopping at the start of the tail. Remove and discard the black intestinal tract.
2. Mix the spring onions, chillies and parsley together with the lemon juice, zest and olive oil. Season with salt and pepper, then add the prepared prawns and mix well.
3. Cover and leave to marinate in the fridge for at least 1 hour.
4. To make the aioli, put the egg yolk, garlic, lemon juice, mustard powder, paprika and a big pinch of salt in a large mixing bowl. Whisk until smooth. Mix the sunflower oil and the olive oil together, then slowly trickle it into the mixing bowl in a thin stream, whisking all the time, until it has all been incorporated and the aioli is thick. Taste and adjust the seasoning with more salt or lemon juice.
5. For the best flavour, prepare a charcoal barbecue so that you can cook over glowing embers. Alternatively, preheat the grill to high.
6. Grill the prawns until the flesh turns opaque and the shells are slightly charred at the edges, basting with the marinade each time you turn them. It should take about 4 minutes. Serve immediately with the aioli.
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