Grilled prawn salad with aioli sauce
If you, like me, hearing the word “salad” feel a slight melancholy and think of something very healthy, low in calories, but not very appetizing, taste this grilled prawn salad with aioli sauce and I’m sure you will change your mind!
The velvety and tasty accompanying sauce makes this salad an irresistible temptation, try it: seeing is believing!
Some tricks before directions
If used with the right moderation in courses, I really like the taste of garlic, but unfortunately I have difficulty digesting it.
So over time I learned some small tricks that make it less indigestible …
If, as in the case of making this aioli, I have to use it raw, I cut the clove into two parts and remove the central part (the green germ also called “soul” in italian).
Another trick that works in these cases is to use a garlic press so that the most fibrous part of the cloves is captured inside and only the juice and the tender part of the pulp are used.
To prepare the aioli sauce I decided to use an apple cider vinegar because it is fragrant and very delicate and because the vinegar helps to make the aroma of garlic less pungent as well as eliminate the smell of the egg, in my opinion, better than lemon juice does.
N.B.: the nutritional values below are referred to a salad portion with 15 gr of sauce.
Grilled prawn salad with aioli sauce recipe
Calories: 255 kcal
Ingredients
Serves 4- 600 gr of prawn tails
- 2 carrots
- 2 stalks of celery
- 1/4 of red pepper
- 5 cherry tomatoes
- Fresh spinach leaves as required
- Chive as required
- A tablespoon of extra virgin olive oil
- Salt to taste
- 230 ml of sunflower seed oil
- One and a half tablespoons of apple cider vinegar
- An egg
- 2 garlic cloves
- 2 pinches of salt
- White pepper as required
For aioli sauce
Making aioli sauce
Put the oil, the whole egg, salt and pepper in the glass of a hand mixer.
Peel the garlic cloves, cut them in half lenghtwise and remove the central green germ, crush them with a garlic press inside the glass of the mixer.
Start mixing at high speed, when you see that the sauce begins to form in the bottom of the glass slowly raise the hand mixer until it reaches the surface, then move it up and down to mix the mixture.
Finally add the vinegar and blend again for a few moments.
Keep the aioli sauce in the fridge until you will eat it.
Making grilled prawn salad
Clean your prawns: remove the shells leaving only the end part with the tail, using a sharp knife, cut a small line along the middle of the backs and remove the intestines.
Put the clean prawns in a bowl, add a tablespoon of extra virgin olive oil and two pinches of salt, mix gently, cover with plastic wrap and keep in the fridge until ready to cook.
Rinse your vegetables, cut the carrots, the celery and the peppers into sticks 5-6 cm long, cut the tomatoes into quarters.
Heat a cooking plate or a non-stick pan over the heat and cook the prawns for about a minute on each side.
Plate presentation
Put the prawns on the dishes laying them on the back so that the tails are facing upwards, distributed the sticks of vegetables, the tomatoes, the spinach leaves and finished with some chive stalks.
Before serving your grilled prawn salad, with the help of a pastry bag, make some little tufts of aioli in the dishes and bring to the table the remaining sauce in bowls apart.
