Prawn Fritada w. lemon aioli

There are a lot of things I have yet to perfect. Like plating without leaving praprika finger prints on the lemon wedges. Like taking not-blurry photographs. Like seasoning the dish. But for now this’ll have to do.

I adapted this tapa dish from Gordan Ramsay’s show, El Grato Negro’s Grilled Prawns recipe. Well, more like simplify… I skipped the Chorizo butter entirely and bought the aioli. 

One thing I don’t understand from the recipe is how you can “place the oil and the parsley in a liquidiser blend for about two minutes, pass the oil through a coffee filter” and still get bits of parsley like he did in the photo in the link? Ponder that!


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