Aioli skewers
- 30 kitchen-ready, pre-cooked scampi (approx. 10 g)
- 3-4 Garlic cloves
- 1 Egg (size M)
- 150 ml Oil
- Salt
- freshly ground white pepper
- 1-2 TL White wine vinegar
- 1-2 EL Lemon juice
- 10 wooden skewers
- Lemon wedges and colored pepper
20 minutes
easy
- 1.
- Wash the scampi and pat dry with kitchen paper. Peel the garlic. Place the egg and half of the garlic in a tall mixing bowl. Puree with a hand blender. Slowly run in 125 ml of oil. Season the aioli with salt, pepper and vinegar. Stick 3 scampi each on a wooden skewer. Cut the remaining garlic into slices. Heat the remaining oil in a large pan. Fry the scampi skewers for 1-2 minutes on each side. Halfway through the roasting time, add the garlic slices. Season with salt, pepper and lemon juice. Arrange the skewers on a platter, garnish with lemon wedges and sprinkle with colored pepper. Add aioli extra
- 2.
- With 10 people:
1 person approx. :
- 180 kcal
- 750 kJ
- 6 g protein
- 16 g Fat
- 1 g carbohydrates
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