The idea of fresh, salty-sweet shellfish and Ego Sum’s intense extra virgin olive oil is simply mouthwatering and sets it apart from other intense olive oils and this is reflected beautifully by Elizabeth David: ‘At Nenette’s they bring you quantities of little prawns, freshly boiled, with just the right amount of salt, and a most stimulating smell of the sea into the bargain, heaped up in a big yellow bowl; another bowl filled with green olives; good salty bread; and a positive monolith of butter, towering up from a wooden board. These things are put upon the table, and you help yourself, shelling your prawns, biting into your olives.’ Pairing both shellfish with the Ego Sum intense extra virgin olive oil only brings wonders to the palate with its own flavour and texture. This delectable combination of intense fruitiness and peppery with smoothness is luring when discovering tiny sweet flecks of chilli tantalising your tastebuds, which can only be discovered with sun-kissed ingredients.
3 tablespoons Ego Sum organic extra virign olive oil
8 king prawns, shelled and de-veined
8 wooden skewers
200 ml coconut cream
1 tablespoon soy sauce
1 teaspoon dried red chilli flakes
Half the juice and the zest of a lime
1 tablespoon of muscovado sugar
Mayonnaise Shopping List:
120 ml Ego Sum intense extra virgin olive oil
1 large egg yolk
1 large garlic clove
½ large green chilli, deseeded
small handful of fresh coriander, roughly torn
2 teaspoons of honey
In a beaker, pour in the Ego Sum intense extra virgin olive oil, add the egg and salt. Using an electric hand blender, blend slowly until a stable emulsion forms. Slowly add the garlic and coriander while blending constantly until a luscious, thick mixture forms.
Spoon the mayonnaise into a serving dish and mix in the honey to round out the flavour and set in the fridge until serving time.
In a mixing bowl combine the Ego Sum organic extra virgin olive oil, coconut cream, muscovado sugar, soy sauce, dried red chilli flakes and the zest and juice of the lime. Stir to combine thoroughly.
Add the king prawns, stir to coat the prawns entirely and set aside to marinade for 1 hour.
Once marinated, remove the prawns and insert the skewers into them. Place a heavy cast iron griddle pan over a medium-high heat, once heated through cook the prawns for 2 minutes on each side, until they turn pale pink.
Just before serving, drizzle with a little Ego Sum organic extra virgin olive oil and serve with the flavoursome homemade mayonnaise.