Mary Berry Jumbo Prawns with Aïoli Recipe

This Mary Berry Jumbo Prawns with Aïoli recipe is a garlicky and indulgent dish, which features succulent shell-on prawns and homemade garlic mayonnaise. It’s a hands-on seafood feast, ready in about 20 minutes.

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Mary Berry Jumbo Prawns with Aïoli Ingredients

For the Prawns

• 12 uncooked jumbo prawns in their shells (fresh or defrosted)
• 2 tbsp olive oil (for frying)
• Chopped fresh parsley, to garnish
• Lemon wedges, to garnish

For the Aïoli (Garlic Mayonnaise)

• 2 garlic cloves, coarsely chopped
• 1 egg yolk (at room temperature)
• 1 tsp English mustard powder
• 150ml (¼ pint) olive oil (or sunflower oil for a lighter taste)
• 1 tbsp fresh lemon juice
• Salt and freshly ground black pepper

How To Make Mary Berry Jumbo Prawns with Aïoli

1. Prepare the garlic paste: In a small bowl or mortar, crush the chopped garlic with a pinch of coarse salt using the back of a spoon or a pestle. Grind it until it forms a completely smooth paste. This prevents gritty garlic chunks in the smooth sauce.
2. Start the emulsion: Place the garlic paste, egg yolk, and mustard powder into a mixing bowl. Whisk or beat well to combine.
3. Add the oil: This is the critical step. Whisking constantly, add the olive oil drop by drop initially. Once the mixture starts to thicken and emulsify, you can pour the oil in a very thin, steady stream. Continue whisking until the mixture is thick, glossy, and smooth (like stiff mayonnaise).
4. Finish the aïoli: Whisk in the lemon juice to thin the sauce slightly and add acidity. Season with black pepper and more salt if needed. Transfer to small dipping bowls.
5. Cook the prawns: Heat the 2 tablespoons of olive oil in a large frying pan over high heat. Add the prawns (in their shells). Toss them frequently for 3–4 minutes. Watch them closely; as soon as the grey shells turn bright pink and opaque, they are done.
6. Drain and serve: Remove the prawns from the pan immediately and drain briefly on kitchen paper to remove excess oil. Arrange on warmed plates, garnish with parsley and lemon wedges, and serve alongside the bowls of aïoli.

Recipe Tips

• Shell-on flavor: Cooking prawns in their shells keeps the meat incredibly juicy and imparts a deeper seafood flavor. It also makes eating them a tactile, fun experience.
• Aïoli rescue: If your aïoli splits (looks curdled/oily), start with a fresh egg yolk in a clean bowl. Slowly whisk the split mixture into the new yolk, drop by drop, to rescue it.
• Oil choice: A full olive oil aïoli can be quite bitter and intense. For a milder taste closer to modern palates, use half olive oil and half sunflower/vegetable oil.
• Mustard powder: Mary uses mustard powder rather than Dijon mustard here, which gives a clean, sharp heat that complements the garlic without adding moisture too early.

What To Serve With Mary Berry Jumbo Prawns with Aïoli

This dish is messy finger food, best served with simple sides.

• Crusty Bread: Essential for dipping in the leftover garlic sauce.
• Green Salad: A simple dressed salad cleanses the palate.
• Fries: Makes for a great “Prawns & Chips” meal.
• Finger Bowl: Provide a bowl of warm water with lemon for guests to wash their sticky fingers.

How To Store Mary Berry Jumbo Prawns with Aïoli

• Serve Immediately: Prawns become rubbery if reheated. Eat fresh.
• Refrigerate (Aïoli): The homemade aïoli can be stored in the fridge for up to 2 days.
• Freeze: Do not freeze the cooked prawns or the aïoli.

Mary Berry Jumbo Prawns with Aïoli Nutrition Facts

• Calories: 482kcal
• Protein: 6g
• Carbohydrates: 1g
• Fat: 50g
• Saturates: 7g
• Sugar: 0g
• Salt: 0.4g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

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