Crispy Prawns with Garlic and Parsley Aioli and Green Beans

 

I was inspired by the weather today (17 degrees!), and decided to cook some summertime patio food for dinner. And of course green beans in anticipation of St Patrick's Day. I also updated my Lite Brite for the holiday (the snowman was getting to be a bad omen, and I do want the good weather to continue) so here's my best St Patrick's Day sunny Sunday night dinner. Desserts will follow later in the week. 


Garlic and Parsley Aioli

Garlic infused olive oil

• 3/4 cup olive oil
• 2 egg yolks (reserve the whites for the shrimp)
• 3 cloves garlic
• 1 tbspn Italian flat leaf parsley
• 1 lime - add the zest, and then the juice
• salt and pepper

How mayonaise starts...

1. Infuse the oilve oil with the garlic by heating it over medium-low heat in a saucepan and adding the peeled cloves (just smash them with the flat side of your knife to release some favlour). Simmer until the garlic is soft, then remove from heat and let cool. 
2. Combine the remaining ingredients plus the garlic in a blender or food processor and blend until mixed. Gradually add the olive oil and continue blending until thick and creamy. Season to taste with more lime, salt, pepper, etc. 

Crispy Prawns

• 6-8 large prawns, shells removed
• 2 egg whites
• 1 cup panko (Japanese bread crumbs) 
• 1/4 cup flour, or as required
• Canola oil for trying (about 1/2 cup)

1. Add oil to large pan and heat to medium-high temperature. 
2. Arrange 3 bowls near your stove containing (in order from furthest to closest); flour, egg white, panko. 
3. Dip each prawn in each bowl in the same order, then place in the pan. 
4. After about 30 seconds - 1 minute, you will need to flip the prawns and crisp the other side. It should be golden brownish when you do this. 
5. Place on paper towel to remove excess oil before serving. 

I served the prawns and aioli with the green beans from my Christmas recipe (the prior post to this one), only using lime juice instead of lemon. And in the true spirit of embracing patio season, I paired this with a Vinho Verde, a light bodied, crisp and relatively low alcohol white wine from Portugal that drinks very easily on patios in the summer. I enjoyed the crisp citrus notes on the palate with the spice in the aioli. The bottle I picked up was  Sogrape Gazela Vinho Verde and is available at most LCBOs for $8.95. Cheers!

Happy St Patrick's Day!!!