- 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
- 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
- salt
- 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.