Pan-fried tiger prawns cooked with garlic and parsley served with a chunky guacamole and a smoked paprika and jalapeno chilli mayonnaise.
Finely chop the garlic clove and the jalapeno chillis. Whisk together the egg yolks, Dijon mustard, smoked paprika, the chopped garlic and the salt. Start gradually whisking in the olive oil. Continue until the mayonnaise is thick. Season with lemon juice and add the chopped jalapenos.
Peel and finely dice the red onion and garlic. Finely dice the red chilli. Cut the cherry tomatoes into quarters. Pick the coriander leaves and roughly chop. Cut the avocados in half, remove the stones and the skin and then cut the flesh into large chunks.
Mix the avocado with the red onions, chilli, garlic and cherry tomatoes. Season with Maldon sea salt and squeeze on the lime juice. Mix well to break up the chunks of avocado and then add the coriander leaves.
Prepare the prawns by removing the head and the shell. Make an incision along the spine with the tip of the knife and remove the black digestive tract.
Peel and dice the garlic clove. Pick and chop the parsley.
Heat a frying pan until hot and add a splash of olive oil. Add the prawns. When they are almost cooked add the garlic, parsley, lemon juice and season with salt and pepper.
Whilst the prawns are cooking fill the glasses with guacamole. Top with the prawns and finish with a quenelle of mayonnaise.
«Make sure you do not overcook the prawns. They are cooked when they turn from grey to pink and the centre is white.»