To make the mayonnaise, beat the egg yolk with the mustard, salt and pepper.
– Pour in 1 tsp. to s. of olive oil and whisk briskly until the mixture emulsifies.
– Gradually add the remaining oil and whisk vigorously without stopping. Finish by adding the chopped dill.
– To preserve your mayonnaise, place cling film over it (it must be in direct contact with the sauce to prevent it drying out). Set aside in a cool place.
– In a hot frying pan drizzled with olive oil, fry your whole prawns for 3 min until they turn pink. Garnish with lime juice.
– Arrange your mayonnaise and prawns in festive dishes. Garnish with lemon wedges and dill sprigs. All set!