Salt the prawns and marinate it into STROH Rum for 30 minutes.

For the chilli mayonnaise, mix the egg yolks in a bowl with a mixer. Gradually add oil until you have a creamy mayonnaise. Add the sliced chilli, salt and pepper.

Heat a pan with olive oil. Sauté the prawns, add the clove of garlic and the chillies. Deglaze with the rum marinade. Season with pepper and garnish with parsley.

Serve prawns with mayonnaise and fresh baguette.