Cooked King Prawns With Summer Vegetables And Burnt Chilli Aioli
20 prep time
45 cooking time
1 head garlic
1 tblsp olive oil
1 egg yolk (at room temperature)
1 teaspoon Dijon mustard
1 tblsp white wine vinegar
½ teaspoon salt
pinch white pepper
75 ml Jingilli extra virgin olive oil
75 ml vegetable oil
1 bird’s eye chilli (blackened with a blow torch)
1 brown onion (sliced, seasoned and roasted for 40 minutes)
1 cup butter and green beans (blanched)
4 small baby chat potatoes (boiled, cooled and sliced)
1 cup assorted heirloom tomatoes (halved)
2 eggs (boiled for 5 minutes only)
12 cooked and peeled king prawns
1 cup micro cress
Cut the top quarter off the garlic head so that the cloves are partly exposed; moisten with the one tablespoon of olive oil. Season and wrap in aluminium foil, then place in a pre heated oven set at 160°C for 45 minutes. Leave to cool, then squeeze out the cloves and mash until smooth.
Prepare the mayonnaise by combining the egg yolks, mustard, vinegar and seasonings. Whisk well then slowly incorporate the two oils, a few drops at a time first, then more as the mixture thickens.
Blend in a tablespoon of the garlic puree, the chopped chilli, then check for seasoning. The addition of a tablespoon of cold water will lighten the mixture if needed.
Place a spoon full of the burnt chill aioli onto a plate and drag across with the back of a spoon. Place a roasted onion slice on the side and top with the beans, sliced potatoes, tomato halves, half an egg and three king prawns. Finish with a little cress and a sprinkle of freshly cracked black pepper.