- 2 garlic cloves
- 1 free-range egg (RSPCA approved)
- 100ml / 3½ fl oz / generous ⅓ cup sunflower oil
- 100ml / 3½ fl oz / generous ⅓ cup extra virgin olive oil
- 2 tsp lemon juice
- 250g / 9 oz / generous ¾ cup fine sea salt
- 20 MSC certified raw king prawns (jumbo shrimp), unpeeled with heads and tails left on
- salt and pepper
To make the aioli
- Crush the garlic in a pestle and mortar.
- Whisk the egg into the crushed garlic (if the mortar is too small for the egg and oils to be added, first transfer the garlic to a bowl).
- Add the sunflower and olive oils drop by drop, whisking constantly.
- When both oils have been emulsified into the egg and garlic, season the mixture with the lemon juice, salt and pepper.
- Chill the aioli in the refrigerator until ready to serve.
To cook the gambas
- Spread the sea salt in an even layer about 5 mm / ¼ inch thick over a large frying pan (skillet) or plancha (flat, cast-iron griddle).
- Place the pan over the heat and when it is really hot, arrange the prawns (shrimp) over the salt, pressing them down lightly.
- Cook for 3–5 minutes, depending on the thickness of the prawns, turning them over once with two spatulas and pressing them down again into the salt.
- When cooked, remove the prawns from the pan and brush excess salt off them.
Serve the prawns with the aioli as a dip. Give each diner a small bowl of warm water with a slice of lemon added so they can rinse their fingers as they eat.
Photo credit: David Loftus
Recipes taken from Bart’s Fish Tales by Bart van Olphen, published by Pavilion Books.