OCEAN CATCH PREMIUM AUSTRALIAN X-LARGE TIGER PRAWNS (500G)
Preparation Time: 10 mins / Cook Time: 10 mins / Serving: 6
2 X OCEAN CATCH PREMIUM AUSTRALIAN X-LARGE TIGER PRAWNS (500G)
100 ml (31/2 fl oz/scant 1/2 cup) good-quality olive oil
1 teaspoon chilli (red pepper) flakes
1 fresh red chilli, finely chopped
Juice of 1 lemon, plus extra wedges to serve
Handful of flat-leaf parsley, roughly chopped
FOR THE CITRUS MAYO
3 egg yolks
juice of 1 lemon
1 teaspoon Dijon mustard
250 ml (81/2 fl oz/1 cup) sunflower oil
Sea salt and freshly ground
1. Heat the olive oil in a large frying pan (skillet) until it starts to sizzle.
Add the prawns & chilli flakes & cook, shaking the pan from time to time, letting the prawns turn from their raw blue colour to golden pink. Turn the prawns over & add the fresh chilli, lemon & parsley. Season with sea salt.
FOR THE MAYO
2. Place the egg yolks in a food processor & add the lemon juice, mustard &a good pinch of sea salt. Whizz until just combined. With the motor still running, slowly pour the oil through the funnel in a fine, slow stream until all the oil is incorporated & it has emulsified.
3. Taste & season as needed.
4. Serve Tiger Prawns with citrus mayo & extra lemon.