Butterflied prawns in chocolate sauce

The fishmongers we go to sell mainly the catch of the day, with some responsibly farmed fish  and shellfish. They don't always have what I want. I no longer take a shopping list to the fishmongers. I buy whatever they have and I fancy at the time and then I search for a recipe for it.

When I was at the fishmongers one Saturday morning I decided to have a shellfish lunch. I bought prawns and mussels (see next recipe).

Browsing through Kate Whiteman's The ultimate book of fish and shellfish, I found this recipe and thought 'What an odd combination!'. Obviously, I had to cook it.

Surprisingly, it works really well. It's sweet and savoury at the same time. I'm not quite sure whether to class it as a starter or a dessert...

I bought 6 prawns. The recipe was for 8 prawns. I did not adjust the ginger very well and the taste was overpowering so I will describe the recipe below with the original ingredients.

Serves: 2 persons (starter) or 1 person (main).

Ingredients:

• 8 prawns, raw
• 1 tbsp plain flour (or 1tsp cornflour for gluten-free)
• 1 tbsp vermouth (the recipe called for pale dry sherry but I did not have at home and used the closest fortified drink I had)
• juice of 1 large orange
• 15g dark chocolate, chopped
• 2 tbsp olive oil
• 2 garlic cloves, finely chopped
• 2.5cm piece of fresh ginger, grated
• 1 dried chilli, seeded and chopped
• salt & pepper to taste

Method:

1. 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 intestine tract.
   
2. 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 back line.
   
   
   
   
   
   
3. Coat with flour and set aside.
   
   
   
4. Gently heat the vermouth and orange juice in a small pan. When warm, remove from the heat and stir in the chopped chocolate until melted.
   
   
   
5. Heat the oil in a frying pan. Add the garlic, ginger and chili and cook for 2min until golden. Remove and reserve.
   
   
   
   
   
   
6. Add the prawns, cut side down, and cook for 2-3min until golden brown with pink edges. Turn the prawns and cook for a further 2min.
   
   
   
   
   
   
   
7. Return the garlic mixture to the pan and pour the chocolate sauce over. Cook for 1min, turning the prawns to coat them in the glossy sauce. Season to taste and serve hot.