Ingredients
- 2 garlic cloves, minced
- 1 chopped shallot
- 2 tbsp extra virgin olive oil
- 225g prawns
- 100g sliced smoked chorizo
- 1 tsp smoked paprika
- Salt & pepper to taste
- ½ lemon
- ¼ cup aioli sauce
- 1 baguette
- Chopped parsley for garnish
Method
Using the Susi 3 Garlic Press, mince the garlic cloves and set aside. Using the Easy Pull, finely chop the shallot and set aside.
Heat up 2 tsp olive oil in the Grill Pan, add the chopped shallot and minced garlic and cook for 1-2 minutes on low to medium heat until just softened. Add the prawns and sliced chorizo to the pan, sprinkle with smoked paprika, season with salt & pepper and fry on high heat for 3-4 minutes, making sure to flip the prawns using your Silicone Tongs half way through cooking. Let it cool down slightly.
Using a citrus press, squeeze the lemon juice over the prawns and chorizo mixture. Slice the baguette with the Control Bread Knife. Spread the aioli sauce over the bread, top with prawn & chorizo and sprinkle with parsley. Serve immediately
