The freshest, hot enough to make you squint, garlic.
The most vividly fresh, green school prawns.
If you love simply prepared produce as much as me, you make...
Crispy fried school prawns with PDC's "forget tomorrow" aïoli
Inspired by Giuseppe Arnaldo and Sons, but they would never be brave enough to serve as devilishly, vampire repellent aïoli as this is.
where did u get the school prawns? they look fabuluous.
ReplyDeleteQuestion about the aioli - what oil does PDC use, canola, olive or half-half? Ive heard olive oil is a bad idea (makes it a bit heavy) but thats what i have always used.
The prawns are from Victoria St, Richmond. I'm not sure what its called but the seafood shop not far from Pacific House chinese.
ReplyDeleteThe aioli is tweaked from Stephanie Alexanders Cooks Champanion, we use half 'light' olive oil (not extra virgin) and half canola oil.
If you make it just with extra virgin olive oil the flavour is too strong and thats all you can taste.
This was such an amzing dish and so cheap, the prawns were $10 a kilo. Really reminded me of being in Marseille and the little cones of school prawns.
Jack