Ingredients
Prawns
– 500g prawns, shelled and deveined
– 2 tbsp. Extra Virgin Olive Oil (EVOO) + extra for cooking
– 1 tbsp. orange zest
– 4 cloves garlic, thinly sliced
– 1 red chilli, finely sliced, optional + extra for serving
– pinch salt and pepper
– chives, finely chopped, to serve
Aioli
– 2 egg yolks, at room temperature
– 350mL EVOO
– 1-2 tbsp. lemon juice (or apple cider vinegar)
– 1-2 cloves garlic, crushed
– chives, finely chopped, to serve
Method
1. In a bowl add prawns, EVOO, orange zest and chilli. Mix well and let marinate in the fridge for 30min (if time permits).
2. Heat EVOO in a fry pan over medium-high heat and add prawns in small batches, cook on each side for a few minutes until cooked through, repeat with remaining prawns. Once cooked, sprinkle with salt, pepper, chilli and chives.
3. On a high heat add the EVOO, and fry the garlic slices till golden brown, approx.1-2 minutes.
4. To make the aioli, place the egg yolks, lemon and garlic into a food processor orbowl, whisk or blend until smooth. With the motor running or whisking, slowly addEVOO until the mixture is emulsified.
5. Serve the aioli alongside the prawns and sprinkle fried garlic on top.
