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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Garlic Prawns Share  Air Mauritius
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  1. 750 grams prawns uncooked

  2. 3 tablespoons crushed garlic

  3. 1/3 cup aïoli

  4. 3-4 tablespoons light olive oil

  5. 1 sprig thyme finely chopped

  6. 1 tablespoon lemon juice

  7. salt and pepper to taste

Aïoli (will make 1 1/2 cups)

  1. 2 egg yolks

  2. 1/2 teaspoon Dijon mustard

  3. 1 cup light olive oil

  4. 1 tablespoon lemon juice

  5. 1 tablespoon crushed garlic

  6. pepper to taste

garlic prawns



  1. 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.

  2. 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.

  3. Serve into individual portions with hot crusty bread. 

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.