Camarones a la Diabla

Ingredients

• 1 1/3 lbraw prawns, peeled and deveined
• 4guajillo chillies, stemmed and deseeded
• 3chipotles in adobo, plus 1 tbsp of the sauce
• 7 ozchopped tomatoes
• 1/2white onion, roughly chopped
• 4 clovegarlic
• 2 tbspvegetable oil
• 1limes, juiced
• 1 tspsea salt
• 1/2 ozcoriander, leaves picked

Method

1. 1

   Toast the guajillos in a dry pan for 30 seconds a side, then soak in just-boiled water for 15 minutes until pliable.

2. 2

   Blend the drained guajillos with the chipotles and their adobo, the tomatoes, onion, garlic, salt and 100 ml of the soaking water until completely smooth.

3. 3

   Heat 1 tablespoon of the oil in a wide pan over a high heat, pour in the sauce and cook for 8 minutes, stirring, until it darkens and thickens to a paste that holds a line.

4. 4

   In a separate pan, sear the prawns in the remaining oil over a high heat for 90 seconds a side, until just pink and opaque.

5. 5

   Fold the prawns through the hot sauce, add the lime juice and take it straight off the heat. Scatter with coriander and serve with rice.