Prepare the aïoli
first. The ingredients listed will make 1 1/2 cups of aïoli. Whisk
egg yolks, crushed garlic, mustard and pepper until it becomes sticky.
Gradually add 1/4 cup oil, in a thin stream, stirring constantly. Use
a blender to whisk the ingredients together. Add 1 tablespoon lemon
juice. Continue blending the ingredients together and gradually
dribble in more oil, whisking constantly until all the oil is blended
into the aïoli . All ingredients must be at room temperature. Put
aside.
Shell the prawns
leaving the head and tail. Remove the dorsal vein using a sharp knife.
Heat 3-4 tablespoons of the light olive oil in a heavy based frying
pan over medium heat. Add the crushed garlic and cook until it
sizzles. Add the prawns, stirring constantly until cooked and red in
colour. Do not overcook. Remove pan from heat and carefully stir in
1/3 cup of the aïoli, thyme and lemon juice. Add salt and
pepper to taste.
Serve into individual
portions with hot crusty bread.
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