First prepare the prawns: fill a large saucepan with water and salt well until the water tastes salty. When the water boils, add the prawns and cook for 5 minutes (always thaw the prawns before cooking, otherwise the cooking water will cool down again and the prawns will not cook quickly enough to remain juicy). After the 5 minutes, pour off the cooking water, rinse the prawns briefly in cold water and refrigerate.
Separate the eggs for the alioli. Beat about half of the egg white until stiff. Now put the egg yolks in a tall mixing bowl and stir briefly on the lowest setting. Now slowly pour the oil into the bowl. It is very important to be patient here, otherwise the mayonnaise will not work.
If the mass looks separated - you can see how the oil settles - stir slowly until the mass is uniform again before adding the next small shot of oil. Mix about a third of a bottle of oil into the mixture.
The mass is now quite thick and you can now - depending on your taste - stir in as much egg whites until the mass is as firm as you want it to be. For the prawns, I always try to keep the mixture so firm that it doesn`t drip off the prawns
Now the garlic is cut into tiny pieces or pressed through a garlic press and added to the mass. Let it steep for 2 - 3 hours and then season with salt.
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