Put all ingredients except the oil into a blender.  Mix at high speed, adding the oil, first in drops and then in a thin stream.  When the mixture turns lighter and thicker after a few minutes, the mayonnaise is ready.  Peel the garlic, put through a garlic press and mix into the mayonnaise.  Aioli is a popular condiment for barbecue-, fish- and seafood dishes.

KingPrawnPlatter:
Prawns with lettuce, hard-boiled eggs and aioli.  Defrost prawns, boil in salt water 5 minutes.  Toss in hot garlic oil and serve.

Sautéed King Prawns: 
Defrost prawns, wash and blot dry.  Heat oil in a pan and fry prawns about 4-5 minutes until they turn pink.  Just before they are ready, stir in 1-2 pressed cloves of garlic.  Add 150 ml white wine and thicken with 1 tsp. cornstarch.  Season with a few drops of soy sauce, balsamic vinegar, salt and pepper.  For this serving, a few defrosted sushi were added.  Condiments such as hot wasabi paste (made with green horseradish), soy sauce, preserved ginger and aioli may be served with the prawns. 

 

The aroma and taste of these specialties from the sea, flavoured with garlic and wine, will make for a culinary delight impossible to resist.

Rose Vetter