Basque prawn salad pintxo
January 27th, 2017
You’ll see Ángeles’ table full of delicious prawn salad pintxos. Very tempting, isn’t it? At Serrats we’re sure that not a single pintxo was left over, otherwise, we’d go to la cocina de Gele without thinking twice.
What about you? You’ll find the recipe below so that you can enjoy this delicacy at home. What’s more, although bread is the base of the pintxo, this recipe is suitable for coeliacs, as Ángeles uses gluten-free bread.
- Eggs – 6
- King prawns – 12
- Potatoes – 2
- White Tuna – one tin
- Piquillo peppers in strips – one jar
- Gluten-free bread – one loaf
- Lettuce – 1
Preparation of the ingredients:
- Boil the potatoes and the eggs in water with some salt. They’ll be cooked in less than 20 minutes. Set aside.
- Put a saucepan on a hob with water and plenty of salt; when it starts to boil add the king prawns and leave them to cook for one minute. Rinse and set aside.
- Peel and dice the boiled potatoes and add the tin of white tuna.
- Add the olive oil from the tin of tuna, salt to taste and two tbsp of mayonnaise. Mix well and set aside.
- Peel the boiled eggs, cut them in half and remove the yolk.
- With the aid of a teaspoon, enlarge the hollow space left by the yolk to increase the volume of the stuffing. Set aside.
- Wash the lettuce leaves and set aside.
- Chop the pieces of egg white that were left over and set them aside.
Assembling the pintxo:
- Cut twelve slices of (gluten-free) bread diagonally.
- Spread mayonnaise on the slices and add large pieces of lettuce.
- Stuff the boiled eggs with the Russian salad prepared previously.
- Place the stuffed egg on the lettuce leaf.
- Peel the king prawns and skewer them along with the piquillo pepper strips and the stuffed egg with the aid of a long toothpick.
- To finish it off, sprinkle the chopped yolk over each pintxo.