Ingredients

Method

• For the garlic aïoli:
• 2 free-range egg yolks
• ½ t Dijon mustard
• 3 t white wine vinegar
• ½ garlic head, slow-roasted and finely chopped
• sea salt, to taste
• 1 cup canola oil
• For the potato skins:
• 2 kg large potatoes, washed
• 2 T olive oil
• sea salt, to taste
• 2 x 500 g packs Woolworths frozen extra-large black tiger prawns, thawed
• 60 g cornflour
• 2 T sea salt
• 2 T freshly ground black pepper
• canola oil, for frying

Method

Ingredients

1. To make the garlic aïoli, place the egg yolks, mustard, vinegar, garlic and salt in a bowl and whisk well. Gradually pour in the oil, a drop at a time at first, whisking continuously. Once about half the oil has been added, pour it in a little faster and whisk until well emulsified. You can also use a stick blender instead of whisking. Check the seasoning. Store in an airtight jar in the fridge. If the aïoli becomes too thick, add a little warm water to loosen before serving.

2. Using a small sharp knife, peel the potatoes, making sure the peels are chunky and generous. Toss the potato skins in olive oil and sea salt and cook in batches in an air-fryer for 12–15 minutes, or in the oven at 200°C for 20–30 minutes, until golden-brown and crispy.

3. Meanwhile, clean the prawns and pat dry. Combine the cornflour and seasoning in a bowl and toss the prawns in the mixture to coat. Shake off any excess flour. Fry the prawns in batches in hot oil for 3–4 minutes, until crispy and cooked through. Remove using a slotted spoon, drain on kitchen paper and serve immediately with the crispy potato skins and garlic aïoli.

Cook's note: Once you've popped the skins into the air-fryer, keep the peeled spuds in water in the fridge for up to two days. Exactly what you need for midweek mash or potato bake

Find more prawn  and shellfish recipes here. 

Videography: John Taylor
Production: Hannah Lewry
Food assistant: Lerato Motau