To make the aioli, crush the garlic with a pinch of salt with the back of a knife. Place in a large mug or bowl with the rest of the aioli ingredients and blitz together using a hand-held immersion blender until everything is emulsified. This keeps in the fridge for up to a week.
Toast the sesame seeds in a dry frying pan over a medium heat for 2 minutes. Set aside.
Trim the spring onions and cut in half lengthways. Sauté in 1 tablespoon of rapeseed oil in a hot frying pan for 4 minutes. Season with a pinch of Maldon salt, then keep warm in a low oven.
Rinse the kale and bring a pot of salted water to the boil. Add the kale, then reduce to a simmer and cook for 5 minutes. Drain in a colander. Toss the kale with 1 tablespoon of rapeseed oil and the toasted sesame seeds and keep warm in a low oven.
Bring a large pot of salted water to the boil. Add the prawns and cook for 2 minutes, until the shells turn pink. Immediately remove from the water.
Place the kale and spring onions in four glass dishes and top with two or three prawns per person. Serve immediately with aioli on the side and some finger bowls for the table.