King prawns with yuzu aioli
serves
6
“Usually, when I peel and clean prawns, I like to dip them in some heavily salted iced water, then quickly dry them off. This ensures they are well chilled, seasoned and clean.” – Alex Prichard
Ingredients (8)
- 2 garlic cloves, crushed
- 2 egg yolks
- 2 tbs yuzu juice
- 1 cup (250ml) grapeseed oil
- 50g yuzu kosho
- 1kg fresh steamed king prawns, peeled (tails intact), deveined
- Togarashi, to sprinkle
- Lemon wedges, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Place the garlic, egg yolks and 1 tbs yuzu juice in a small food processor and whiz until smooth. With the motor running, slowly add the oil in a slow steady stream.
-
2.Add the yuzu kosho and remaining yuzu juice, and whiz until combined.
-
3.Arrange the king prawns on ice and sprinkle with togarashi. Serve with yuzu aioli and lemon wedges alongside.
Recipe Notes
"Yuzu juice and yuzu kosho (chilli citrus paste) can be found at Asian grocers. You can also make this with store-bought mayonnaise, adding some crushed garlic and yuzu juice, but the result may be a little saltier, as yuzu kosho is quite salty and ready-made mayonnaise is already seasoned. Togarashi is a Japanese spice mix, available from Asian grocers."
Reviews
Join the conversation
Log in Register