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Prawns with a Parsley Lemon Aioli
Garlic Aioli, boosted with parsley and lemon, perfect accompaniment to succulent king prawns. Amazing Australian Prawns!
Claire | Sprinkles and Sprouts
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(½ cup) olive oil
(½ cup) vegetable oil
pinch white pepper
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!)
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Recipe from Claire at Sprinkles and Sprouts xx