24 raw prawn cutlets
1 bunch of coriander
2 cups of water
1 cup long grain rice
1 tsp chicken stock powder
1 small onion, finely diced
4 tbsp extra light olive oil
2 tbsp ground cumin
1 tbsp Spanish smoked paprika
2 dried ancho poblano or arbol chillies, roughly chopped
¼ - ½ tsp cayenne pepper
1 medium onion, finely diced
3 canned chipotle chillies in adobo, roughly chopped
400g whole tinned tomatoes, pureed
2 tbsp caster sugar
For the rice:
- Puree the coriander with a cup of water and add to a saucepan with the remaining water, rice, chicken stock, and onion. Bring to the boil with the lid on.
- Simmer for 10 minutes, turn off the heat and leave the lid on for a further 20 minutes.
- Remove the lid and gently fluff with a fork.
For the Devil's sauce:
- Warm 2 Tbsp the oil in a small saucepan and cook the ground cumin, smoked paprika, dried chillies, and cayenne pepper for a minute before adding the onion.
- Add the chipotle to the pan, followed by the tomatoes. Bring to the boil and then reduce the heat and allow to simmer for 10 minutes to develop the flavours and allow the sauce to come together. Remove from the heat.
- Very lightly puree with a stick blender, ensuring the sauce still has plenty of texture.
For the limes:
- Cut the limes in half and take off a small bit at the top and bottom so they won’t roll about on the plate.
- Dip the cut side into caster sugar and place sugar down in a hot dry pan to caramelise. Set aside.
For the prawns:
- Pat the prawns dry with a paper towel and season with salt and pepper. Warm a sauté pan over a high heat and cook the prawns quickly with the remaining olive oil.
- Serve the prawns immediately on a bed of coriander rice, drizzled with the spicy Devil’s sauce. Garnish with the caramelised lime.
Recipe by Colin Doyle, Auckland Seafood School