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Prawn and aioli baguettes




Source of Recipe


australian women's weekly


List of Ingredients




1-2 cloves garlic, crushed
1 egg yolk
2 teaspoons Dijon mustard
¾ cup (180ml) olive oil
2 teaspoons lemon juice, approximately
1 tablespoon hot water
salt and freshly ground white pepper
1 large or 2 medium baguettes (French bread sticks)
50g watercress sprigs
600g medium cooked prawns, peeled, deveined
1 tablespoon drained baby capers

Recipe



Blend or process the garlic, egg yolk and mustard until combined. With motor running, add oil in a thin stream until the mixture is thick. Transfer the mixture to a small bowl, add lemon juice to taste, then stir in the water and season with salt and pepper. You will need 1/3 cup of aioli for this recipe.

Cut large baguette into four pieces or medium in half. Divide watercress and prawns between split baguettes; top with aioli and capers.
Not suitable to freeze.

COOK'S NOTE: If you don't own a small blender, the aioli can be made in a bowl. While whisking constantly, begin by adding oil a few drops at a time, then in a thin steady stream.