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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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Spanish
Servings: 8 tostas


For the aioli

  • 1 egg yolk
  • 1 clove garlic finely chopped
  • 1 tbsp lemon juice
  • olive oil
  • salt

For the tostas

  • 8 slices baguette
  • 16 king prawns peeled, deveined
  • 16 cherry tomatoes
  • salt
  • olive oil


  • 8 small wooden skewers


  • 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.