Gamba Burger with Alioli (Pepito de Gambas)

Ingredients for 1 servings:

• 4 m.-sized prawns, peeled, raw or cooked
• 1 roll (toast roll, e.g. toasties)
• 1 egg(s), chilled
• 2 tbsp vinegar
• n. B. Sunflower oil, chilled
• 2 garlic cloves
• 0.33 tsp salt
• some olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

typical tapa from my hometown Seville

For the alioli, put the egg, finely chopped garlic, vinegar, and salt in a tall, narrow mixing bowl (or in a blender) and blend everything with a hand blender until the garlic pieces are no longer visible. Then add enough sunflower oil in a thin stream until the mixture reaches a firm consistency, stirring constantly. This only really works if the egg and oil are at the same temperature, either chilled or at room temperature; I personally prefer chilled. Place the finished alioli in the refrigerator. Briefly fry the prawns in a little olive oil and add a little salt. Toast the rolls as usual, then add a dollop of alioli to the roll and arrange the prawns on top, cover, and enjoy. Best enjoyed while still warm. Toasties are the best alternative I’ve found here; back home, they make small, round rolls made from wheat flour. If you prefer, you can also use the whole-wheat version, but the flavor won’t be the same.