Ingredients
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1 clove garlic, crushed
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extra virgin olive oil
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salt and freshly ground black pepper
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1 crayfish, cut in half and gutted
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20-24 whole raw prawns (I used a selection of different tiger prawns)
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a few lemons, cut into cheeks and halves
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Italian parsley, to serve
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VODKA AIOLI
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1 large free-range egg yolk
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1 tablespoon dijon mustard
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1 clove garlic, crushed
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salt, to taste
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25ml vodka
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juice and zest of 1 lime
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1½-2 cups neutral vegetable oil
The gift of cray from a diving mate is one to be cherished, but in our household there’s never enough to go around. This recipe, a happy medley of crayfish and store-bought prawns grilled on the barbecue, saves the day. Enjoy with cold beer and plenty of napkins on hand. Serves 4-5
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Mix the garlic with a good slosh of olive oil in a small bowl. Season with salt and pepper. Generously brush over your cray meat and prawns
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Cook on a hot grill pan or barbecue, brushing on more garlic oil as needed
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Grill until the shells are bright orange and the meat is cooked through
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Grill a few lemon halves cut-side down, then tuck these around the serving platter along with some fresh lemon cheeks
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Serve with parsley and Vodka Aioli
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FOR THE VODKA AIOLI
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Add the egg yolk, mustard, garlic, salt, vodka and lime juice to a glass jug and whisk to combine well
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Very slowly drizzle in ½ cup of the oil in a thin stream, whisking to combine
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Add the lime zest and continue drizzling in the remaining oil, incorporating until your mixture is thick and creamy. You may need more or less oil depending on the size of your yolk and lime. Keep tasting and adjust seasoning as needed
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Pour into a serving jar and refrigerate until needed. Will keep for a few days in the fridge
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