Grilled prawn and chorizo wraps
1 x 3 second spray(s), plus 1 sheath pandanus leaves
12 individual, peeled, deveined, tails intact
¼ tsp, smoked
250 g, thinly sliced diagonally
fresh red chilli
1 whole, deseeded, thinly sliced
1 medium, cut into wedges
- Lightly spray a chargrill pan or barbecue with oil and heat over high heat. Sprinkle prawns with paprika, then cook the prawns and chorizo, turning, for 3-4 mins or until prawns are cooked through and the chorizo is crisp. Drain chorizo well on paper towel to remove excess oil.
- Sprinkle the prawns with chilli, then serve combined wrapped in pandanus leaves secured with bamboo cocktail forks, napkins and lemon wedges.