food, Recipes

Prawn Aïoli Wraps, Veg Crisps And Friands

Sean Calitz

Prawn Aïoli Wraps


1 egg yolk

1T lemon juice

½t English mustard

salt and pepper

½ cup vegetable oil

1 garlic clove, crushed

2 spring onions, sliced

1 small lime

1 ripe avocado

olive oil


300g peeled prawns

chilli flakes (optional)

2 soft flour wraps

iceberg lettuce, shredded

coriander leaves


To make the aïoli, place the egg yolk, lemon juice and mustard in the bowl of a food processor and season with salt and pepper. With the motor running, gradually add the vegetable oil until the mayonnaise has thickened to desired consistency. Stir the garlic, spring onions and lime's zest and juice into the mayonnaise. Refrigerate until needed. Mash the avo with a fork and season to taste with salt and pepper.

Heat a little olive oil and butter in a frying pan and lightly sauté the prawns until golden. Season with salt and pepper and a few chilli flakes if desired.

Spread the avo down the middle of a wrap and lay the shredded iceberg lettuce on top. Arrange the prawns in the wrap and drop dollops of the aïoli over the prawns followed by a little coriander. Roll up, secure with a toothpick and wrap well in paper.


Vegetable Crisps


200g parsnips or sweet potatoes

sunflower oil for frying

sea salt flakes


Using a mandolin or a sharp knife, slice the parsnips lengthways as thin as possible. Place the slices in a bowl of ice water for 30 minutes.

Heat the oil in a large saucepan to a moderate temperature. Drain the vegetable slices and dry them thoroughly, blotting with a paper towel. Drop the vegetable slices into the hot oil, a handful at a time, and fry until golden brown. Remove with a slotted spoon and set aside on a paper towel to drain. Sprinkle sea salt on top.


Blueberry Friands


60g unsalted butter, melted

25g plain flour, sifted

65g icing sugar, sifted

52g ground almonds

1 egg, lightly beaten

30g frozen blueberries

2T flaked almonds


Preheat the oven to 180°C. Lightly brush a friand tin or other baking mould with melted butter to grease it, then dust with flour.

Combine the icing sugar, flour and ground almonds in a bowl and make a well in the centre. Add the egg and melted butter and fold in until combined. Divide the blueberries among the holes in the tins and spoon the mixture over each one. Bake for 15 to 20 minutes or until light golden brown. Allow the friands to cool for five minutes, then turn them onto a wire rack. Sprinkle flaked almonds on top and allow to cool completely. Dust with icing sugar to serve.


Originally published in HL March 2013.