Prawn Pinchos With Smoky Paprika Mayonnaise

Delicious bite-sized tapas for sharing.

The ingredient of Prawn Pinchos With Smoky Paprika Mayonnaise

• 12 cherry tomatoes
• 1 tbsp 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
• 3 tbsp whole egg mayonnaise
• 1 garlic clove crushed
• 1 2 tsp hot smoked paprika pimenton see notes
• 1 tbsp lemon juice

The Instruction of prawn pinchos with smoky paprika mayonnaise

• preheat the oven to 180c
• 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
• meanwhile for the spicy mayonnaise stir all the ingredients together until well combined then season to taste set aside
• 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
• 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

Nutritions of Prawn Pinchos With Smoky Paprika Mayonnaise

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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