The finest of finger foods, especially dipped in aioli, this recipe for chilled prawns with garlic mayonnaise makes the perfect summer lunch.
Recipe: Chilled prawns with garlic mayonnaise
Makes 20
20 large whole prawns
1 fresh egg yolk at room temperature
1 tsp Dijon mustard
100ml vegetable oil
1 tsp vinegar
1 large garlic clove, peeled and mashed
1 Rinse prawns and place half of them into a steamer over a pan of boiling water. Steam, covered, for 3–4 mins or until prawns turn pink and opaque and curl.
2 Prepare a large bowl filled with icy water. Remove prawns from heat and pour them into the icy water to stop cooking. Steam the second batch of prawns in the same way.
3 To make the garlic mayo: in a bowl mix together egg yolk and mustard. Measure oil into a jug. With an electric hand mixer, whisk egg yolk and, very slowly, pour a trickle of oil into the egg as you whisk. Whisk until all the oil is used and the mayonnaise firm.
4 Mix in vinegar and season with salt. Add garlic and stir. Serve with the iced prawns and a bowl for discarded prawn shells and heads.
For more summery seafood recipes, turn to page 24 of August's The Simple Things.
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