Crayfish with Garlic, Lemon and Chilli Aioli (gf)

1 cooked crayfish, halved (we used Sanford Seafoods) 1 teaspoon Dijon mustard

1-2 teaspoons harissa paste (see Cook’s note)

Put the egg yolks, mustard, harissa, garlic and lemon zest in a food processor and blend to combine. With the motor running, very slowly drizzle in the combined oils to form a thick emulsion. Season generously and add the lemon juice.

AIOLI:

I use this aioli with all seafood and for dolloping on barbecued lamb and chicken.

lemon wedges

AIOLI

2 large egg yolks

2 cloves garlic, crushed finely grated zest 1 lemon ¾ cup rice bran oil ¼ cup olive oil sea salt and ground pepper 2 teaspoons lemon juice

Halve the crayfish and place on a serving platter with the lemon wedges. Drizzle some of the aioli over the crayfish, serving the rest separately.

MAKES 1¼ CUPS AIOLI

The harissa (pronounced ‘hah-rith-ah’) is a fiery hot sauce from North Africa made from chilli, garlic, cumin, coriander and caraway. Available from Farro and other good food stores.

COOK'S NOTE: