GAMBA’S A LA PLANCHA
We can’t get enough of gamba’s a la plancha! There are so many variations, but they do it traditionally in Madrid: big prawns baked on a layer of sea salt on a hot plate: so simple, but so delicious. If you prepare th gamba’s by this way, the shell will remains crispy and the shrimp juicy.
To make the aioli, crush the garlic in a pestle and mortar. Whisk the egg yolk into the crushed garlic. Add the sunflower oil drop by drop, whisking constantly. When the oil 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 gamba’s, spread the sea salt in an even layer over a large frying pan or plancha. 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 2–3 minutes, depending on the thickness of the prawns, turn them over once with spatulas and press them down again into the salt. When cooked, remove the prawns from the pan.
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 you can rinse your fingers while eating
- 2 garlic cloves
- 1 egg
- 100 ml sunflower oil
- 2 tsp lemon juice
- 250 g fine sea salt
- 20 raw king prawns, unpeeled with heads and tails left on
- salt and pepper