THE DEVILS-REEF LACQUER

(Our Play on Camarones a la Diabla / Spicy Shrimp)

THE DEVILS-REEF LACQUER

Ingredients: 400g King prawns (cleaned), 4 Dried Guajillo chilies (soaked and blitzed), 2 tbsp Chipotle in adobo, 2 cloves Garlic (minced), 1 small onion (pureed), 100ml Chicken stock, 1 tbsp Honey...

Ingredients

  • 400g King prawns (cleaned)
  • 4 Dried Guajillo chilies (soaked and blitzed)
  • 2 tbsp Chipotle in adobo
  • 2 cloves Garlic (minced)
  • 1 small onion (pureed)
  • 100ml Chicken stock
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Sear prawns in oil for 1 minute per side until pink; remove.
  2. The Architect Fry onion puree and garlic until the water has evaporated and it turns into a sweet jam.
  3. The Bloom Add the chili pulp and chipotle with a 30ml splash of stock; fry until the oil turns a deep glowing red.
  4. The Marriage Add remaining stock and honey; return prawns and toss until they are heavily lacquered in the 'devil' sauce.
  5. The Final Flourish Serve with raw white rice and a massive hit of fresh lime.

Cuisine: Mexican

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