Garlic Aioli, boosted with parsley and lemon, perfect accompaniment to succulent king prawns.
We have amazing prawns here in Australia. And when you have prawns as wonderful as this there isn’t really any need to do much with them!
Serve up a couple of dipping sauces and call dinner done!!!! (Along with this garlic aioli why not check out my Old Bay Cocktail Sauce – It is perfect with prawns!!)
This parsley, lemon and garlic aioli is everything aioli should be, and by that I mean nice and garlicky! I have added a few ingredients to enhance the garlic: parsley for a nice grassy note and lemon to make it taste a little lighter and fresher.
I bought these prawns from our local fisho. Cooked to perfection and ready to eat. But did you know that for every minute that shellfish is above 4ºC (39ºF) it loses an hour of it’s shelf life!!!!!
So I thought I would share my top tips for keeping shellfish at it’s best. These are especially important if you are thinking of taking them on a picnic over the Easter weekend. Maybe to the beach? That is my plan anyway!!!
- If you can, pre-order your shellfish, that way you can collect it as close to when you want to eat it as possible, without having to worry about them selling out. This is especially important around busy times of year, like Easter and Christmas.
- Take an esky (cool box) filled with freezer blocks with you when you pick up the fish.
- When you get home, seal the shellfish in a ziplock bag and place in the coldest part of your fridge. Get those freezer packs back in the freezer.
- To travel with the shellfish, add some ice to a second larger ziplock bag and sprinkle in some salt (this will keep the temperature lower)
- Slide the shellfish bag inside the ice bag. Seal everything and then wrap in newspaper.
- Place the paper package in your esky and pack freezer packs around it.
- This should keep the shellfish cold for 4 hours.
Sit on the beach, by the lake or a blanket in the park and enjoy your shellfish, don’t forget your dips and some crusty bread!!!
Or if you are staying at home, serve this up on a big platter as an appetiser to share.
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- 1/4 cup parsley leaves
- 125 ml (1/2 cup) olive oil
- 125 ml (1/2 cup) vegetable oil
- 1 tsp dijon mustard
- 1/4 tsp salt
- pinch white pepper
- 1 garlic clove
- 1 lemon
- 1 egg
- 1 tbsp cold water
Place the parsley into a jug and add in the olive oil, vegetable oil, mustard, salt and pepper.
Crush the garlic with the side of a knife, remove the skin and add the crushed garlic to the mixture.
Squeeze in the juice from the lemon, ensuring you don't get any pips in the mixture.
Carefully crack open the egg into the jug, making sure you don't crack the yolk.
Position a stick blender over the yolks and blend for 20-30 seconds slowly pulling the blender up through the oil.
Thin the aioli by adding the water and giving it another blend. Add more if desired (I would do it in tablespoon measures to ensure you don't end up with aioli soup!)