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

Elevate your seafood experience with spicy garlic aioli for dipping succulent prawns.

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

Instructions:

Blend the egg yolks, garlic, Dijon mustard, lemon juice, and 1/2 teaspoon of sea salt in a blender or food processor until creamy.
While the food processor is running, slowly pour in the sunflower oil and olive oil through the feed tube until the mixture becomes thick, smooth, and silky. If the aioli is too thick, stir in 1 tablespoon of boiling water to lighten it.
Mix in spicy jalapenos, cover, and refrigerate until serving time.
Fill small plastic cups with prawns and garnish with lime wedges. Drizzle aioli with additional jalapenos and enjoy with the prawns.

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