INGREDIENTS
- Fresh gambas
- Garlic
- Parlsey
- 1 egg
- Sunflower oil
- Mustard
- Lemon
- Olive oil
- Salt & pepper
RECIPE
- Finely mince the garlic (I use 2 cloves but you can use as meany as your heart desires)
- Heat up olive oil in a big pan and let the garlic simmer and chili flakes on medium heat. Make sure it doesn’t brown
- Add the gambas to the pan and turn up the heat. Cook in both sides
- Chop the parsley and add it to the pan. Stir until mixed
- For the mayonaise. Start with mixing 1 egg, a small tablespoon of mustard, a squeeze of lemon juice and pepper. Gradually add sunflower oil and keep mixing with a stand mixer until you reach the right consistency. Taste and add salt and pepper if needed