Guédille with Shrimp in Garlic and Lemon Mayonnaise
- Makes 4 hot-dogs
- 1 tin of shrimps in garlic
- 4 hot-dog rolls
- 1 carrot
- ½ Belgian endive
- 1 tablespoon of maple syrup
- 1 tablespoon of shrimp olive oil
- Salt and pepper to taste
- For the mayonnaise
- 1 egg
- 235 ml vegetable oil
- ½ or 1 lemon, according to taste
- A pinch of salt
- Celery leaves for garnishing
- Preparation
- Start by making the mayonnaise. In advance, place the egg, vegetable oil, and lemon in the fridge, and the mixer whisks in the freezer, for 30 minutes. Then, place the egg, oil, lemon juice, and salt in the mixer bowl in that order. Set the mixer to a medium speed, hold it still for 30 seconds, then move the mixer up and down very gently to mix all the ingredients together. Transfer the mayonnaise to a bowl.
- Grate the carrot and chop the endive into pieces. Transfer the vegetables into a bowl and season with the maple syrup, salt, black pepper, and olive oil from the tin of shrimp. Add the shrimp, mix well, and allow to sit for around one hour.
- Cut the hot-dog rolls in two and toast on a hot plate for a few minutes on each side. Spread the inside of the hot-dog buns with plenty of mayonnaise and fill with the vegetables and shrimp. Garnish with chopped celery.
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