Prawns Entrees

Prawn pinchos with smoky paprika mayonnaise

Name: Prawn pinchos with smoky paprika mayonnaise
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 12 cherry tomatoes; 1 tablespoon olive oil; 2 chorizo or other spicy sausages, sliced on an angle; 1 baguette, thinly sliced; 12 small cooked prawns, peeled; Flat-leaf parsley and fresh oregano leaves, to garnish; 3 tablespoons whole-egg mayonnaise; 1 garlic clove, crushed; 1/2 teaspoon hot smoked paprika (pimenton); 1 tablespoon lemon juice

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Prawn pinchos with smoky paprika mayonnaise

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by Jill Dupleix

Food writer

Oct 03, 2015

Delicious bite-sized tapas for sharing.

12 cherry tomatoes
1 tablespoon olive oil
2 chorizo or other spicy sausages, sliced on an angle
1 baguette, thinly sliced
12 small cooked prawns, peeled
Flat-leaf parsley and fresh oregano leaves, to garnish

Smoky paprika mayonnaise

3 tablespoons whole-egg mayonnaise
1 garlic clove, crushed
1/2 teaspoon hot smoked paprika (pimenton)
1 tablespoon lemon juice

Method

1.

Preheat the oven to 180C.
2.

Place tomatoes on a baking tray, toss with oil and season with sea salt and black pepper. Bake for 12-15 minutes until soft and squishy. Set aside.
3.

Meanwhile, for the spicy mayonnaise, stir all the ingredients together until well combined, then season to taste. Set aside.
4.

Heat a chargrill pan over medium-high heat. Lightly grill the chorizo and baguette slices for 1-2 minutes on each side until scorched. Drain on paper towel.
5.

Spread some of the mayonnaise on each slice of baguette, then top with a piece of chorizo, a prawn, parsley and oregano. Finish with a roasted cherry tomato, then secure everything with a toothpick.