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Tuesday, August 2, 2011

Prawn Aioli

Sin Ming Bakery / Cookhouse / Whatever

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When I was in Bali last May Executive Chef Bansani Nawisamphan from the Ubud Hanging Gardens taught the Chili-Padi and myself a new dish at her home; since then the dish it has become one of my all time favorites to make and as most of you I am sure will love to know, it’s stupidly simple to make!


  • 1/2kg Tiger Prawns (medium)
  • 1 cup Thai sweet basil
  • 1 tablespoon chopped coriander leaf
  • 1-2 cloves of garlic
  • Black pepper
  • 1 teaspoon oyster sauce
  • 1 tea spoon soy sauce
  • Olive oil
  • Salt


  1. Bring a pot of water to the boil and prepare a bowl of ice cold water
  2. Quickly immerse the sweet basil in the boiling water then transfer it to the ice water (to prevent discoloration)
  3. Roughly chop garlic and coriander leaf
  4. Pat dry basil leaves and add to blender with garlic and coriander leaf
  5. Add 1 teaspoon to the leaves and blend
  6. Gradually continue to add olive oil to the leaves (while blending) until you achieve a semi solid paste, lightly season with salt and pepper
  7. Wash and de-shell the prawns
    • You can freeze the shell and heads for another day to make stock
  8. Remove the intestinal vein along the back
  9. Lightly oil a wok and stir fry the prawns until they become 1/2 cooked
  10. Add the aioli and mix well
    • Add oyster sauce and soy sauce to taste
  11. Arrange on a plate and serve

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I ate this with some oven toasted ciabatta (yeah I know, I love the stuff), prefect for scooping up all the delicious Aioli!

Bon Appétit – Sidney

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