Prawn and chorizo pinchos with paprika mayonnaise

Prawn and chorizo pinchos with paprika mayonnaise

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
250g small cherry tomatoes, large ones halved
olive oil, for drizzling
sea salt
1 small baguette, cut into 24 thin slices
1 chorizo sausage, cut into 24 thin slices
12 cooked prawns, peeled, deveined and halved lengthways
1/3 cup flat-leaf parsley leaves

Paprika mayonnaise

Quantity Ingredient
250g good-quality mayonnaise
1 teaspoon smoked sweet paprika
1 tablespoon lime juice

Method

  1. Preheat the oven to 180°C.
  2. Place the cherry tomatoes on a baking tray, drizzle with the oil and season with salt. Roast for 10–12 minutes or until just beginning to collapse.
  3. Meanwhile, brush one side of the baguette slices with the oil, place on a baking tray and bake for 8–10 minutes or until toasted and crisp.
  4. To make the mayonnaise, combine the ingredients in a small bowl and refrigerate until required.
  5. Preheat a barbecue or char-grill pan to high. Cook the chorizo until crisp on both sides. Drain on kitchen paper.
  6. To serve, spread the baguette slices with the mayonnaise, top with a slice of chorizo, half a prawn, a cherry tomato and garnish with the parsley. Skewer with a toothpick to serve if desired.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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