Prepare the aioli.

In a food processor, combine 1/3 of the minced garlic, 1 teaspoon of the chili paste, and the egg yolks.

Start the food processor and slowly drizzle in the olive oil until blended.

Add the roasted red pepper and pulse until smooth.

Transfer the aioli to a non-metal bowl, cover, and set aside.

In a large mixing bowl, combine the remaining minced garlic, 1 tablespoon of the chili paste, the lemon juice, and rice vinegar.

Add the prawns and stir to coat with the mixture.

Transfer the prawns and marinade to a zippered storage bag and refrigerate for 30 minutes.

Heat a large saute pan over medium heat.

Remove the prawns from the marinade.

Add the marinade to the pan and heat until it begins to simmer.

Add the prawns and poach for 2 minutes.

Remove the pan from the heat and turn the prawns over to finish cooking for another 1 minute off the heat.

Serve the prawns alone or on a bed of sesame fire noodles with a dollop of the aioli on top and more on the side for dipping.