Garlic and chilli jumbo prawns with a honey mustard aioli. A great starter.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 2
INGREDIENTS
- 6 jumbo prawns, shell and head on
- 1 tbsp olive oil
- 1 bird's eye chilli finely chopped
- 2 garlic cloves, crushed
- 1 shallot, finely chopped
- Juice of half a lime
- 1 tsp fish sauce
- Pinch of paprika
- Pinch of fresh cracked black pepper
- Freshly chopped parsley or chives for garnish
For the Mustard Aioli
- 4 tbsp mayonnaise
- 1/2 garlic clove, finely grated
- 1 tsp mustard of choice
- 1/2 tsp lemon juice
- Pinch of salt
METHOD
Start by preparing your mustard aioli. Combine all the ingredients for the aioli and allow to sit while you prepare your prawns.
Clean and devein your prawns, preferably without removing the shells. I use the toothpick method (create a small opening between the creases of the shells on the back of the prawns, carefully insert the tip of the toothpick underneath the vein and gently pull up to remove the vein.) This is quite a fiddly way of doing it but keeps the prawn intact. You can always butterfly the prawns if that is an easier method for you.
Place a non stick pan on medium heat. Add the oil and shallots and garlic allow it to soften.
Add the paprika and stir to combine into a reddish paste. Add the prawns, stir to coat and allow the prawns to cook.
Once the prawns are fully pink, add fish sauce, lime juice, chilli and black pepper. Put a lid on the pan and allow the prawns to steam for a minute. Do not keep on the heat for much longer, else you risk having dry tough prawns.
Serve with a generous scoop of the pan sauce and a dollop of the mustard. Don't forget to sprinkle over some fresh parsley or chives. Enjoy!
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