Timbonefood Garlic Chilli Prawn Chorizo Toasties

Method

1. To make the sriracha mayo, carefully crack the egg into a stick blender canister, making sure you don’t break the yolk. 
2. Pour in the Extra Virgin Olive Oil and add the sriracha, lemon juice and salt. 
3. Using a stick blender, carefully place the blade over the egg yolk. Start the blender and once you start seeing white ribbons, slowly list the blender to the top until the mayo is formed. Check for seasoning and spice. You can always add more salt or sriracha to your liking. 
4. For the prawn and chorizo mix, heat a good glug of the Extra Virgin Olive Oil in a frying pan over medium-high heat. Add the chorizo and fry for a few minutes until browned. Add the prawns, garlic and chilli and cook stirring for 2 minutes or until the prawns are just cooked. Remove to a bowl.
5. For the crisps, very thinly slice the potato (I used a mandolin) Half fill a small saucepan with the Extra Virgin Olive Oil and over medium heat, bring oil to 170°C. Working in batches, add a few slices of potato to the hot oil at a time and cook until golden and crispy. Remove with a slotted spoon onto a plate lined with paper towel. Repeat until all the crisps are made. Season with salt.
6. To build the toasties, divide the prawn and chorizo mix onto 2 slices of sourdough. Drizzle over the sriracha mayo and sprinkle each with the cheese and rocket. Put on the lids.
7. Heat a heavy based frying pan over medium heat and add a few tablespoons of Extra Virgin Olive Oil. Fry the toasties in the pan for a couple of minutes either side until golden brown and crunchy. 
8. Serve with a good handful of the crisps on top and a side of extra sriracha mayo!