200g surimi sticks (crab sticks)
6 slices of baguette cut at an angle
6 cooked, peeled prawns
Finely dice the surimi, so it is broken up very small.
Mix the chopped surimi into the mayonnaise well.
Cook an egg for 10 minutes, peel and chop finely or grate.
Toast the slices of bread cut at an angle on one slide only under the grill.
Assemble the pintxo by placing a soup spoonful of the surimi and mayonnaise mix onto the bread, topping with the chopped egg and finishing off with a cooked prawn speared with a cocktail stick. Place them on a tray or plate.