Prawns Entrees

Pint of prawns with jalapeno and lemon aioli

Name: Pint of prawns with jalapeno and lemon aioli
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 egg yolks; 3 garlic cloves, crushed; 1 teaspoon Dijon mustard; 2 tablespoons lemon juice; 100ml sunflower oil or grapeseed oil; 100ml olive oil; 1 tablespoon pickled jalapenos, finely chopped, plus extra sliced jalapenos to serve (see Notes); 1kg small cooked tiger prawns; Lime wedges, to serve

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15m

Pint of prawns with jalapeno & lemon aioli

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by Jill Dupleix

Food writer

Oct 02, 2015

Nothing says ‘day on the water’ like a pint of prawns and some nice garlicky, chilli-spiked aioli for dipping.

2 egg yolks
3 garlic cloves, crushed
1 teaspoon Dijon mustard
2 tablespoons lemon juice
100ml sunflower oil or grapeseed oil
100ml olive oil
1 tablespoon pickled jalapenos, finely chopped, plus extra sliced jalapenos to serve (see Notes)
1kg small cooked tiger prawns
Lime wedges, to serve

Method

1.

Whiz the egg yolks, garlic, Dijon mustard, lemon juice and 1/2 teaspoon sea salt in a blender or food processor until smooth.
2.

With the motor running, add sunflower oil then olive oil through the feed tube in a slow, steady stream, whizzing until thick, smooth and silky. If the aioli is too thick, beat in 1 tablespoon boiling water to lighten.
3.

Stir in jalapenos, then cover and chill until ready to serve.
4.

Pile prawns into small plastic cups and tuck in the lime wedges. Scatter aioli with extra jalapenos and serve with the prawns.