Gambas and aioli tostas
Crispy baguette slices with lemon garlic aioli, topped with king prawns and cherry tomatoes. A perfect addition to every spanish tapas spread.
Servings: 8 tostas
For the aioli
- 1 egg yolk
- 1 clove garlic finely chopped
- 1 tbsp lemon juice
- olive oil
For the tostas
- 8 slices baguette
- 16 king prawns peeled, deveined
- 16 cherry tomatoes
- olive oil
First prepare the aioli. I always use an electric whisk but you could also use a stick blender or even whisk it by hand. You also get better results if you let the egg yolk come up to room temperature.
In a bowl whisk up the egg yolk and add a little bit of olive oil while you whisk. Make sure to add just little drops in the beginning. Keep adding oil until the mixture starts to thicken a bit.
Once it gets to that stage, you can add more olive oil in a thin stream while whisking.
When the mayonnaise has the desired consistency, add the garlic, lemon juices and season with salt. Set aside.
Gently toast the slices of baguettes. For large batches I like to do this in the oven under the broiler.
Heat a large pan on medium to high heat. Spike two king prawns and two cherry tomatoes on each wooden skewer and salt generously.
Add a splash of olive oil to the pan and fry the skewers on both sides until the prawns are just cooked through, around 2 minutes on each side.
Spread around 1 tsp of aioli on each bread slice and top with a skewer. Serve hot.