Gremolata prawns with shoestring fries and aïoli

SERVES 12 AS A PARTY OFFERING OR 3-4 AS A MAIN COURSE

24 king prawns

For the aïoli

1 egg

1tbsp cider vinegar

1tbsp Dijon mustard

300ml sunflower oil

2-3 garlic cloves, finely chopped lemon juice, to taste

For the gremolata

2 handfuls parsley, chopped 1 garlic clove, finely chopped zest 1 small lemon

For the shoestring root fries

3 carrots, cut into fine julienne 1 sweet potato, cut into fine julienne

1 potato, cut into fine julienne 1 parsnip, cut into fine julienne

To serve lemon wedges

steamer food thermometer julienne peeler

Peel the prawns, leaving the heads and tails on. Remove the vein then place in a steamer and cook for about 3 minutes until totally pink and cooked through. Set aside to cool and refrigerate until needed.

For the aïoli, place the egg, cider vinegar and Dijon mustard in a food processor or jug if using a stick blender. Season with salt.

With the food processor or blender running, pour the oil in a slow, continuous stream until it has all been incorporated and the aïoli is thick. Add the garlic. Season with salt and pepper and add lemon juice to taste.

For the gremolata, mix the parsley, garlic and lemon zest together. Set aside until needed.

In a deep-fat fryer or wok, heat the oil to 180C and fry the vegetables until crisp and golden (it’s best to do these separately). Drain on kitchen paper, toss together and season with salt.

Bring a large pan of salted water to the boil and drop in the prawns. Cook for 2-3 minutes, depending on size.

Drain then squeeze over some lemon juice. Scatter over the gremolata and serve alongside the root fries and aïoli.