Garlic gambas with chilli sea salt

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 800 g raw shrimps (à approx. 40 g; without head, with shell; fresh or frozen)
  • 1 Lime
  • 2 Garlic cloves
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 fresh room-warm egg yolk
  • 1/8 l + 2 tablespoons of good olive oil
  • 1–2 red chillies
  • 1 TABLESPOON Sea salt

Directions

  1. 1

    Defrost the prawns if necessary. For the aioli, wash the lime hot, dry it, cut it in half and squeeze out one half. Peel garlic cloves, crush one finely with a little salt. Whisk the egg yolks.

  2. 2

    First stir 1/8 l of oil drop by drop, then in a fine jet slowly with the whisks of the mixer. Stir in crushed garlic and 2-3 tsp lime juice, season with pepper and salt if necessary.

  3. 3

    For the chilli salt, clean the chilli, carve lengthwise, remove seeds, wash and chop. Grind finely in a mortar. Add sea salt and crush briefly.

  4. 4

    Cut the second clove of garlic into thin slices. Cut the shrimps lengthwise until the end of the tail. Remove the dark intestine if necessary. Heat 2 tablespoons of oil in a frying pan. Fry the prawns in the oil for 3-4 minutes, turning them over and frying a few slices of garlic at a time.

  5. 5

    Season with chili salt.

  6. 6

    Cut the rest of the lime into slices. Serve the prawns with aioli and lime. Goes well with baguette.