- 1 yellow zucchini, brunoised
- 1 green zucchini, brunoised
- Salt and pepper, to taste
- 1 tablespoon mint, chiffonaded
- 2 limes, juiced
- 4 egg yolks
- 1 tablespoon piment d’espelette, or red pepper flakes
- 1 cup olive oil
- 12 large spot prawns, shelled and deveined
- ½ cup Wondra flour
- 6 spearmint sprigs, for garnish
To prepare the zucchini tartare and aioli
In a pan set over medium heat, sauté the zucchini in olive oil for 1 minute. Reserve and chill. When chilled, season with salt and pepper and add the mint. To make the aiol, combine the lime juice, egg yolks and piment d’espelette in a blender and mix until well combined. Slowly incorporate olive oil and salt and pepper until it forms a thick consistency. Pass through a fine sieve.
To prepare the prawns
Season prawns with salt and pepper and coat lightly with Wondra flour on all sides. In a medium sauté pan set over medium-high heat, add enough olive oil to coat the bottom of the pan, add the prawns and sear on all side until they are medium-rare. Place two prawns, a spoonful of aioli and a spoonful of zucchini tartare on each plate. Garnish each with a spearmint sprig. Serves 6.
Marimar Estate’s 2009 Bonita’s Hill Chardonnay is a great match for this dish. Grown in the cool Green Valley subregion, this powerful Chardonnay was aged in 100% French oak. The wine’s racy acidity pairs with this dish’s citrusy tartness.