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Pint of prawns with chipotle aïoli and lime salt
Serves 4 Starters and mains
Ingredients
- 750g large cooked prawns, shells on
- 2 limes
- 1tbsp sea salt
For the aïoli
- 2 egg yolks
- 1 small garlic clove, crushed
- juice 1 lime
- 1tsp chipotle powder
- 1⁄2tsp smoked paprika
- 100ml extra virgin olive oil
- 100ml grapeseed oil
- salt
Method
Always cover the surface of aïoli with cling film or baking parchment to prevent a skin forming. Keep refrigerated for up to 3 days.
Preheat the oven to 180C/350F/ Gas 4. Wash and dry the prawns and chill until required.
To make the salt, finely grate the zest of the limes and combine with the sea salt. Place in a small baking tin and bake for 2-3 minutes or until the lime zest is dry but not browned. Cool and transfer to a container.
To make the aïoli, place the egg yolks in a food processor and add the garlic, lime juice, chipotle powder, paprika and a little salt (you don’t need much). With the blade running, gradually blend in the oils until the mixture is thick and glossy. Add a little hot water if it’s too thick. Seal in a container and chill until required.
To serve, shell the prawns, dunk into the aïoli and dust with lime salt.
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