- 30 ml butter
- 15 ml canola oil
- 1 kg prawns, cleaned and deveined
- 4 garlic cloves, thinly sliced
- sea salt
- For the ponzu aioli:
- 3 free-range egg yolks
- 2 garlic cloves, finely chopped
- 5 ml Dijon mustard
- 250 ml canola oil
- 90 ml ponzu sauce
- For the crunchy celery salad:
- 3 celery stalks, with leaves, sliced
- 2 avocados, sliced
- sea salt and freshly ground black pepper to taste
- half a lemon, juiced
Place a wok directly onto hot coals and add the butter, oil and garlic.
When the butter has melted, add the prawns. Toss the prawns while cooking to prevent them from overcooking. Season with salt, then remove from the wok.
Serve the wok-fried prawns with the ponzu aïoli spooned over, or as a dipping sauce and the salad on the side.
To make the ponzu aioli, place the egg yolks, garlic and Dijon mustard into a mixing bowl and whisk while slowly pouring in the oil.
Keep whisking until the mixture has increased in volume and is pale in colour. Add the ponzu sauce and whisk until well combined.
To make the crunchy celery salad, place the celery and avocado in a mixing bowl. Season to taste and add the lemon juice. Mix gently to combine.
Cook’s note: Ponzu is a citrus flavoured soya.