Cooked prawns and oysters

Ingredients for 6 servings:

• 1 kg frozen shrimp(s), with or without head as desired
• 4 eggs
• 8 cloves garlic
• 300 ml sunflower oil
• some salt

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

cold cooked prawns with Spanish garlic sauce Alioli

First, prepare the prawns: Fill a large saucepan with water and add plenty of salt until the water tastes salty. When the water boils, add the prawns and cook for 5 minutes (always thaw the prawns before cooking, otherwise the cooking water will cool down and the prawns won’t cook quickly enough to stay moist). After 5 minutes, drain the cooking water, rinse the prawns briefly in cold water, and refrigerate. For the alioli, separate the eggs. Beat about half of the egg whites until stiff peaks form. Now put the egg yolks in a tall mixing bowl and mix briefly on the lowest speed. Now very slowly add the oil to the bowl. It’s very important to be patient here, otherwise the mayonnaise won’t work. If the mixture looks “separated” – you can see the oil settling – stir slowly again and again until the mixture is uniform again before adding the next small splash of oil. Stir about a third of one bottle of oil into the mixture. The mixture is still quite thick, and you can now stir in as much egg whites as you like until the mixture is as thick as you like. For the shrimp, I always try to keep the mixture firm enough so that it doesn’t immediately drip off the shrimp. Now chop the garlic into tiny pieces or press it through a garlic press and add it to the mixture. Let it sit for 2-3 hours, then season with salt to taste.