Prepare the prawns by removing the head and the shell. Make an incision along the spine with the tip of the knife to remove the black digestive tract.
Peel and dice the garlic cloves, chop the parsley.
To cook the prawns, heat a frying pan until hot and add a splash of olive oil. Add the prawns and cook for a minute on each side. When they are almost cooked add the chopped garlic, parsley, lemon juice and season with salt and pepper.
Zest and juice the lemon.
Mix the egg yolks, dijon mustard, lemon zest and 2 tablespoons of lemon juice and salt in a bowl with a whisk. Gradually whisk in the sunflower oil. Continue until the mayonnaise is thick. Check the seasoning and add more lemon juice and salt if needed.
Wash the rocket leaves and spin in a salad spinner. Cut the cherry tomatoes in half. Peel and finely slice the red onion.
When the prawns are cooked dress the salad. Mix the tomatoes and red onion in with the rocket, season with Maldon sea salt and add a squeeze of lemon juice and a drizzle of extra virgin olive oil.
Place a small pile of the salad in the middle of the plate, place the prawns on top and finish with a dollop of the mayonnaise.
«To avoid splitting the mayonnaise, add the oil very slowly whilst continually whisking.»