Main Courses Recipes - Seafood Chimichangas Recipe

Ingredients

• 15g/1/2oz butter

• 1.4kg/3lb large raw peeled prawns (de-veined)

• 100g/4oz spring onion tops (finely chopped)

• 225g/8oz mushrooms

• 3 garlic doves (finely chopped)

• 350g/12oz spinach (thinly sliced)

• 1/2 teaspoon salt

• 3 teaspoons lemon juice

• 6 thin tortillas

• Vegetable oil for deep-frying

Serves 4-6

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Method:

1. Melt the butter in a heavy-based saucepan and sauté the prawns, spring onion tops, mushrooms, garlic, spinach, salt and lemon juice for about 7 to 10 minutes or until the vegetables go limp.

2. Spread out the tortillas and divide the seafood mixture equally between them, spooning it over the middle of each one. Roll up each tortilla and tuck in the ends to form solid packages. Secure with wooden cocktail sticks.

3. Heat the oil in a deep, heavy-based saucepan. Fry each chimichanga for about 3 minutes until golden, turning it over as it cooks to brown on all sides.

4. Remove from the oil and drain on paper towels. Serve hot with cheese, guacamole, soured cream and diced tomatoes.