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Prawn pinchos with smoky paprika mayonnaise
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Irresistible sharable tapas.
Ingredients:
  • 12 cherry tomatoes
  • 18.20 gm olive oil
  • 2 chorizo or other spicy sausages, sliced on an angle
  • 1 baguette, thinly sliced
  • 12 small cooked prawns, peeled
  • Flat-leaf parsley, to garnish
  • Fresh oregano leaves, to garnish
  • 59.40 gm whole-egg mayonnaise
  • 1 garlic clove, crushed
  • 1.25 gm hot smoked paprika (pimenton: see Notes)
  • 21.00 gm lemon juice
Instructions:
  • Preheat your oven to 180C.
  • Spread tomatoes on a baking tray, drizzle with oil, and sprinkle with sea salt and black pepper. Roast for 12-15 minutes until tender. Then, let them cool.
  • Prepare the spicy mayonnaise by combining all the ingredients until fully mixed, then add seasoning to taste. Set aside.
  • Preheat a chargrill pan over medium-high heat. Grill the chorizo and baguette slices until beautifully charred, about 1-2 minutes per side. Place on paper towel to drain.
  • Spread a layer of creamy mayonnaise on the baguette slices, then layer with savory chorizo, succulent prawn, fresh parsley, and aromatic oregano. Top it off with a juicy roasted cherry tomato and secure with a toothpick for a delightful appetizer.

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