Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- Whiz the egg yolks, garlic, Dijon mustard, lemon juice and 1/2 teaspoon sea salt in a blender or food processor until smooth.
- 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.
- Stir in jalapenos, then cover and chill until ready to serve.
- Pile prawns into small plastic cups and tuck in the lime wedges. Scatter aioli with extra jalapenos and serve with the prawns.
