less than 30 mins
10 to 30 mins
You will need a 12-hole doughnut mould.
By Cyrus Todiwala
From Saturday Kitchen
- 200g/7oz chorizo, finely chopped
- 1 tsp vegetable oil
- 200g/7oz raw prawns, peeled and deveined
- 150g/5½oz unsalted butter
- 200g/7oz self-raising flour
- 200ml/7fl oz milk
- 3 free-range eggs
- 50g/1¾oz hard cheese (Cheddar or Parmesan)
- 2 green chillies, seeds removed, finely chopped
- 2 tbsp coriander cress, to serve
For the spicy sauce
- 2 free-range eggs
- 1 tsp English mustard
- 150ml/5fl oz–200ml/7fl oz groundnut or sunflower oil
- dash Tabasco sauce, to taste
- dash Worcestershire sauce
- pinch caster sugar
- 2–3 slender finger red chillies, chopped
- 4 tbsp tomato ketchup
Preheat the oven to 180C/160C Fan/Gas 4.
Cook the chorizo in a saucepan over a medium heat until all the fat is rendered. Drain in a sieve over a bowl and set aside.
Heat the oil in a frying pan over a high heat and sauté the prawns for 1 minute. Drain and finely chop.
In a bowl, rub the butter and flour together until the butter is well blended.Put the milk, eggs, cheese and finely chopped chillies in a bowl and beat until combined. Add the flour and butter mixture and beat until smooth.
Divide the chorizo and prawns between the 12 doughnut mould holes. Pour over the batter and bake for 12–15 minutes or until cooked through and golden.
Meanwhile, to make the spicy sauce, blend the eggs and mustard in a food processor. Gradually add the oil to make a mayonnaise. Add the rest of the ingredients and blend until smooth. Season with salt.
Transfer the doughnuts to a wire rack straightaway to cool slightly.
Serve the spicy sauce in a bowl, garnished with the coriander cress, and the doughnuts on the side.