Simple and sensational when served hot from the pan or off the barbecue this summer. The lemon aioli is also ideal to accompany a platter or crudites.

Ingredients

• 500 grams shelled green prawns or ½ side salmon
• ½ cup flour
• ¼ cup fine or coarse cornmeal
• olive oil for pan frying
• Lemon aioli
• 1-2 cloves garlic, crushed and peeled
• grated rind 1 lemon
• 2 egg yolks
• 1 cup virgin olive oil
• 1 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh parsley

Method

1. If using prawns, season with salt and pepper. For salmon, cut the fillet into 1.5cm-2cm square pieces and season.
2. Combine the flour and cornmeal and toss the seafood of choice in the mix to lightly coat. Pierce 2 prawns or 3 pieces of salmon onto bamboo skewers
3. Heat sufficient olive oil in the frying pan just covering the base of the pan. When hot pan fry the prawns or salmon very quickly 1-2 minutes only until just cooked.
4. Drain on absorbent paper, and serve with the lemon aioli and crusty bread.
5. Lemon aioli
6. Place the garlic in a food processor with lemon rind and egg yolks.
7. With the motor running, gradually pour the olive oil down the feed tube to make a smooth mayonnaise. Season with salt, pepper, lemon juice and parsley.

Cooks Tips

- For a milder olive oil flavoured aioli, use half virgin or extra virgin olive oil and half rice bran or canola oil. - Fresh garlic gives the aioli a fresh flavour. In a hurry, use 1-2 teaspoons prepared minced garlic. - Soak the bamboo skewers in water for 30 minutes before using, this prevents them from burning during cooking.