Annabel Langbein's prawn and chorizo skewers
( MAKES 24 )
Photo by Annabel Langbein Media
The Spanish know a thing or two when it comes to creating simple flavour combinations - these little prawn and chorizo canapes with a garlicky, smoky aioli are always a hit and super easy to put together.
|24 large||Prawn tails, raw|
|2 cloves||Garlic, crushed|
|2 Tbsp||Extra virgin olive oil|
|2||Chorizo sausages, each cut into 12 slices|
Smoked paprika aioli
- To make the aioli, stir smoked paprika and garlic into mayonnaise. Store in a jar in the fridge for up to a week.
- For the skewers, soak 24 wooden skewers in cold water for 30 minutes. Toss prawns in garlic and oil and leave to stand for at least 15 minutes. Thread each skewer through one end of a prawn, right through a chorizo slice and out through the other end of the prawn. They can be prepared ahead and chilled for up to 24 hours until needed.
- When ready to serve, heat a barbecue hotplate or frypan and cook, turning once, until prawns are pink and cooked through and chorizo is hot (about 1 minute each side). Season with salt and pepper and serve with Smoked Paprika Aioli.
More finger food from Annabel
For more great Annabel Langbein recipes see her new summer annual A Free Range Life: Celebrate Summer! (Annabel Langbein Media, $24.95) or visit annabel-langbein.com.