Butterflied Prawns in Chocolate Sauce

Name: Butterflied Prawns in Chocolate Sauce
Yield: Serves four
Cuisine: Mexican
Ingredients: 30 ml/2 tbsp olive oil; 15 g/½ oz dark (bittersweet) chocolate, chopped; 2.5 cm/1 in piece fresh root ginger, finely chopped; 2 garlic cloves, finely chopped; salt and ground black pepper; 1 small dried chilli, seeded and chopped; salt and ground black pepper; 8 large raw prawns (shrimp), in the shell; 15 ml/1 tbsp pale dry sherry; juice of 1 large orange; 8 large raw prawns (shrimp), in the shell; 15 ml/1 tbsp seasoned plain (all-purpose) flour

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

There is a long tradition in Spain, which originates in Mexico, of cooking savoury food - even shellfish - with chocolate. Known as langostinos en chocolate in Spanish, this is just the kind of culinary adventure that Basque chefs love.

Ingredients

8 large raw prawns (shrimp), in the shell
15 ml/1 tbsp seasoned plain (all-purpose) flour

Americas
Europe
Spain
Mexico
Fish course
Pescatarian
Central America
Mediterranean

Method

Peel the prawns, leaving just the tail sections intact. Make a shallow cut down the back of each one and carefully pull out and discard the dark intestinal tract.
Turn the prawns over so that the undersides are uppermost, and then carefully slit them open from tail to top, using a small sharp knife, cutting them almost, but not quite, through to the central bac

Ingredients

Method

Photos