Ingredients
16 Large raw tiger prawns
Dash of Olive Oil
1 Medium clove of garlic
2 tablepoons of spanish brandy
2 finely chopped small fresh red chili
salt and Sweet Pepper Powder
50g of bashed dark bitter chocolate (70%+ cocoa)
3 Large Oranges
Preparation
Clean and butterfly your prawns but leave on the heads and tails. To butterfly the prawns run a knife 3/4 of the way through the prawn from its back and remove it excretory tract. Not nice to eat once you know what it is! Coat the pan in a little Spanish olive oil, extra virgin tends to give it a little more a metallic taste so I prefer just simple virgin olive oil. Saute the prawns in the garlic and chili for 3 minutes or until all coloration has changed from translucent to pinky red then season with salt and sweet pepper. Deglaze the pan with the brandy. Do a little flambe if you wish. Then add your chocolate pieces, squeeze the juice of 2 oranges into the pan and simmer until the chocolate has melted and the sauce is hot and bubbling. Use the third orange to taste if its a little strong on the chocolate, or use it to garnish the plate.
