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Prawn cocktail with lemon & basil aioli
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Ingredients:
  • 1/4 iceberg lettuce, shredded
  • 20 cooked king prawns, peeled, leaving tails intact
  • 1 garlic head (about 10 cloves)
  • 250ml olive oil
  • Salt & freshly ground pepper
  • 1 egg
  • 31.50 gm fresh lemon juice
  • 40.00 ml chopped fresh basil
Instructions:
  • For the aioli, start by preheating the oven to 180°C. Drizzle garlic with olive oil, wrap in foil, and roast for 30 minutes. Allow it to cool, then squeeze the roasted garlic onto a chopping board. Sprinkle with salt and mash into a paste. In a blender, combine egg and 1 tablespoon of lemon juice until smooth. Slowly add oil until creamy. Mix in the garlic paste, additional lemon juice, salt, and pepper to taste.
  • Combine 2/3 cup of aioli with basil in a small bowl, mix until fully incorporated.
  • Place the crisp lettuce in elegant martini glasses or serving glasses. Layer the succulent prawns on top of the lettuce and finish with a generous spoonful of the fragrant basil aioli.

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