Prawns with aioli

fresh prawns, deveined, shells on, heads removed
generous handful fresh chopped flat-leaf parsley
3 cloves garlic, crushed
2 red chilis, deseeded, crushed
olive oil
sea salt
lemon juice

 ~aioli~
1t Dijon mustard
1 egg yolk
1t lemon juice
1t vinegar
2 cloves crushed garlic

125ml olive oil
125ml rapeseed oil

First, make the aioli by putting all the ingredients (except the oils) into a bowl and mixing with a handheld beater. Gradually drizzle in the oils, letting the mayonaise thicken as you go. If it gets too thick, add another squeeze of lemon juice or some cold water.

Heat some oil in a frying pan or wok and add the garlic and chili. Stir for 10 seconds or so and then add the prawns, tossing as they cook. Once done, add the parsley, a squeeze of lemon and some Maldon.

Serve with lemon wedges, aioli and avocado.