Butterflied prawns in chili chocolate

serves four

Ingredients; 8 large prawns in the shell 1 tbsp seasoned flour 1 tbsp dry sherry juice of four clementines or one large orange 1/2 oz of unsweetened dark chocolate, choped 2 tbsp olive oil 2 garlic cloves,finely chopped 1 inch peice of ginger root chopped 1 small red chilli seeded and chopped salt and peper method; 1- Peel the prawns leaving jsut the tail sections intact. Make a shallow cut dow n the back of each prawn and carefully pull out and discard the dark intestinal track. Turn over the prawns so that the undersides are uppermost then carefully split them open with a paring knife, cutting almost but not quite through to the back. Also known as butterflying. 2- press the prawns down firmly to flatten them out. Coat with the seasoned flou r and set aside. 3- Gently heat the sherry and clementines or orange juice in a small pan.When wa rm, remove from the heat and stir in the chocolate until melted. 4- Heat the olive oul in a frying pan. Cook the garlic, ginger and chilli over a medium heat for 2 minutes until golden. Remove with a slotted spoon and reserve . Add the prawns, cut side down, to the pan, cook for 2-3 minutes, until golden brown with pink edges. Turn and cook for a further 2 minutes. Be sure not to ove rcook the prawns turning them only once to ensure they are cooked through and ye t retain succulence. 5- Return the garlic mixture to the pan and pour over the chocolate sauce. Cook for one minute, turning prawns to coat them in the glossy sauce. Season to taste and serve.