Cooked King Prawns With Summer Vegetables And Burnt Chilli Aioli

20 prep time

45 cooking time

4 servings


Cut the top quarter off the garlic head so that the cloves are partly exposed; moisten with the one tablespoon of olive oil. Season and wrap in aluminium foil, then place in a pre heated oven set at 160°C for 45 minutes. Leave to cool, then squeeze out the cloves and mash until smooth.

Prepare the mayonnaise by combining the egg yolks, mustard, vinegar and seasonings. Whisk well then slowly incorporate the two oils, a few drops at a time first, then more as the mixture thickens.

Blend in a tablespoon of the garlic puree, the chopped chilli, then check for seasoning. The addition of a tablespoon of cold water will lighten the mixture if needed.

Place a spoon full of the burnt chill aioli onto a plate and drag across with the back of a spoon. Place a roasted onion slice on the side and top with the beans, sliced potatoes, tomato halves, half an egg and three king prawns. Finish with a little cress and a sprinkle of freshly cracked black pepper.