Bruschetta with Siracha Mayo, Cherry Tomato, Rocket, Chorizo and Chili Lemon Prawns
Sun, 26 July 2020
Bruschetta with Siracha Mayo, Cherry Tomato, Rocket, Chorizo and Chili Lemon Prawns
(serves 2)
ingredients:
10 uncooked large peeled prawns
50 grams of sliced chorizo
2 handful of rocket leaves
10 cherry tomatoes, halved
teaspoon of sweet chilli sauce
2 slices of sourdough bread
Olive oil/ salt pepper
teaspoon of freh parsley
2 lemon wedges
Juice of half a lemon
For the Siracha Mayo:
3 tablespoons of mayonaise
1 teaspoon of siracha sauce
1 teaspoon of sweet chilli sauce
juice of 1/2 lemon
1/4 teaspoon of paprika
method.
1. Preheat oven to 160.
2. Drizzle the 2 slices of sourdough bread with olive oil and season with a little salt and pepper. Place in middle of the oven on a baking tray for 5 mins till crispy and lightly toasted. remove and set aside.
3. Heat a non stick frying pan and fry off chorizo on both sides. Remove from the pan and set aside.
4. Turn up the pan and add the prawns, cook for two mins and add juice of lemon, sweet chilli and cherry tomato, after a minute add the chorizo. Remove pan from the heat.
5. Combine all the ingredients for the siracha mayo.
6. Spread a layer of siracha mayo over the slice of bruschetta, place the rocket on top, now start to build up the bruschetta by adding the chorizo, tomato and prawns
7. Finish with a little dollop of siracha mayo, a sprinkle of fresh parsley and a lemon wedge.
