Recipe, photography and introduction by Harriet Davidson
Approx 20 large king prawns
(abundance is always the way to go at this time of year!)
2 whole eggs and 1 egg yolk
1 tsp salt
1 garlic clove
200ml grapeseed oil
400ml olive oil
Ice to fill Medium or Large Styleware Nesting Bowl
1-2 Lemons cut into cheeks
Bring a pot of water to the boil and place your steamer inside the pot. Place prawns onto steamer and steam for 5-7 minutes depending on the size of your prawn. Have a bowl of salted ice-cold water ready to place the prawns in as soon as they’re done. To check if they’re ready, break the head of the prawns and make sure the flesh is completely white. Repeat in batches until all prawns are cooked. Remove head and shell, leaving the tail on. Using a sharp knife, slice down the spine and remove any dirt from the intestine of the prawns – you might want to run them under cold water.
Break eggs into a food processor with salt and garlic. Turn onto high speed and let eggs combine for a moment before slowly drizzling in grapeseed oil with a steady stream. The eggs and oil will start to thicken. Do the same with the olive oil.
Taste and adjust seasoning to your liking – you might want to add a dash more salt or garlic. Place in bowl and refrigerate until serving.