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.

scallops with aioli & wild rocket

3-6 scallops per person
1/2 red chili per person
1/2-1 clove garlic per person
olive oil
lemon
good quality balsamic
Maldon salt
small handful of rocket per person

Place a bunch of rocket tossed in oil, salt and balsamic on each plate. Heat 1T olive oil in pan and add garlic and chili. Then add scallops and cook. Once ready, divide the scallops amongst the plates, add a squeeze of lemon and a drizzle of aioli and serve.

~aioli~
1 clove garlic, crushed
pinch lemon zest
1 egg yolk
1/2t Colman's mustard powder
1t white wine vinegar
1/4c olive oil
1/4c rapeseed/canola oil

In a bowl, use an electric whisk to beat yolk, mustard and vinegar. Gradually add oil a drizzle at a time until it reaches the consistency you like (should still be a bit runny to allow drizzling). Add salt to taste and mix in crushed garlic.