Gamba with crispy chorizo and aioli

Pre-heat the oven to 160°C

Peel a shallot and thinly slice 1/2 lengthwise, then marinate the strips in a glug of balsamic vinegar

Dry 4 thin slices of chorizo on paper in the hot oven, for 15 mins

Cut the crust from 1/2 slice of white bread, tear in pieces and soak in milk

Make a mayonaise from 2 egg yolks, 1 tbsp vinegar, 1 tbsp water, 2/3 tsp Dyon mustard and 150 ml grapeseed oil

Mince 1/2 clove of garlic, addd the soaked bread, the juice of 1/8 lime, 1 tsp sour cream, 1/2 tsp saffron, 1/4 of the mayonnaise and mix into an aioli

Peel 4 gamba's, pat them as dry as possible, season with peper and salt and gently panfry them in arachide oil

Spoon some mayo in 2 low glasses, add sea lavender and the gamba's, finish with the crumbled chorizo, some confit paprika and marinated shallot

(In this video Jeroen Meus makes this recipe and 2 others)

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