Garlic Prawns with Orange Zest Aioli - Chef Recipe by Zoey Bingley-Pullin

Ingredients

500 g prawns, shelled and deveined
2 Tbs EVOO + extra for cooking
1 Tbs orange zest
4 cloves garlic, thinly sliced
1 red chilli, finely sliced, optional + extra for serving
Pinch salt and pepper
Chives, finely chopped, to serve

Orange zest aioli:

2 egg yolks, at room temperature
350mL extra virgin olive oil
1-2 Tbs lemon juice or orange juice (or apple cider vinegar)
1 Tbs orange zest
1-2 cloves garlic, crushed
Chives, finely chopped, to serve

Method

In a bowl add prawns, extra virgin olive oil, orange zest and chilli, mix well and let marinate in the fridge for 30 minutes (if time permits).

Heat extra virgin olive oil in a fry pan over medium-high heat and add prawns in small batches, cook on each side for a few minutes until cooked through, repeat with remaining prawns. Once cooked, sprinkle with salt, pepper, chilli and chives.

On a high heat add the extra virgin olive oil and fry the garlic slices till golden brown, approx. 1-2 minutes.

To make the aioli, place the egg yolks, lemon/orange juice, orange zest and garlic into a food processor or bowl, whisk or blend until smooth. With the motor running or whisking, slowly add extra virgin olive oil, until the mixture is emulsified.

Serve the aioli alongside the prawns and sprinkle friend garlic on top.

Serve: with rocket or baby spinach, avocado and drizzle with extra virgin olive oil

Credits: Zoe Bingley-Pullin

Photo Credits: Zoe Bingley-Pullin