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If these usually have tuna and are finished with mayonnaise sauce, now we replace it with a very fine bechamel that makes them lighter, and we change the tuna for pieces of prawns, which add a lot of flavor.
Let's do it!
Ingredients for 4 people
6 large eggs
250 g of prawn tails (can be frozen)
2 tablespoons tomato sauce
Garlic
Flour
Milk
Olive oil
PREPARATION
To start,
cook the eggs
until they are hard (about 13 or 15 minutes after the water starts to boil).
Once cooked, soak them in cold water.
When they are cold, they are peeled, cut in two and the whites are separated from the yolks.
They are reserved.
Put a couple of tablespoons of olive oil in a pan and, when it is hot, add
a couple of garlic cloves cut into very small pieces and the prawns, also cut into pieces about half a centimeter.
Once fried, put the prawns on absorbent paper and save the oil, because we will use it later to make the béchamel sauce.
On a plate,
break all the egg yolks
(except for two, which are saved to garnish at the end)
with a fork and mix with the prawns
and two tablespoons of tomato sauce, so that everything binds.
The eggs are filled with this paste and placed in a baking dish.
Now we have to make
the bechamel,
which we want to be quite thin and liquid.
In a frying pan or saucepan, put the oil to fry the prawns well strained, so that no pieces of garlic come out, over medium heat and add the flour and stir to avoid lumps.
Once the flour is toasted,
milk is added little by little, without stopping stirring at any time.
It is important to leave it a little more liquid than we would like because it thickens when it cools.
The bechamel is poured over the eggs.
With a mini grater, the two reserved cooked egg yolks are grated and placed on top.
Gratin in the oven and eat!
According to the criteria of The Trust Project
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