By Luca Villari
Ingredients for Lime and Scallion Aioli:
Blend egg yokes, lemon and lime juice, zest, garlic, and salt in food processor. With machine still running, slowly add oil to emulsify and thicken. Once all the oil is mixed in, add paprika, turn machine off. Fold in spring onions, season, and set aside.
Ingredients for Gremolata:
Mix all above ingredients.
Roll prawns in gremolata mix. Serve with lime and scallion aioli and lime wedges
|24 large green prawns (I use 26/30, peeled and tails intact and de-veined)|
|Grated rind and juice of 1 lemon|
|3 tbsp olive oil|
|1 teaspoon of Sami's Kitchen Shish Tawook blend|