Name: Pint of prawns with jalapeno & lemon aioli
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 2 egg yolks; 3 garlic cloves, crushed; 5.90 gm Dijon mustard; 42.00 gm lemon juice; 100ml sunflower oil or grapeseed oil; 100ml olive oil; 20.00 ml pickled jalapenos, finely chopped, plus extra sliced jalapenos to serve (see Notes); 1kg small cooked tiger prawns; Lime wedges, to serve

Pint of prawns with jalapeno & lemon aioli

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Prep Time:
10 minutes

Cook Time:

Total Time:
10 minutes

Perfect pair: Succulent prawns with spicy garlic aioli - ideal for a day by the water.

Ingredients:

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

Instructions:

Blend the egg yolks, garlic, Dijon mustard, lemon juice, and 1/2 teaspoon sea salt until smooth in a blender or food processor.
While the food processor is running, pour both sunflower oil and olive oil slowly through the feed tube until the mixture becomes thick, smooth, and silky. If the aioli becomes too thick, simply mix in 1 tablespoon of boiling water to achieve a lighter consistency.
Mix in the jalapenos, then refrigerate until you are ready to enjoy.
Place the prawns in small plastic cups and garnish with lime wedges. Top the aioli with additional jalapenos and serve alongside the prawns.

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