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Wish Willy is Back!
One of Belize’s most sophisticated chefs is once again sharing his mouth-watering, highly original recipes with the readers of the BELIZE TIMES.
Wish Willy took a month’s hiatus to recuperate after the Easter season rush where he catered a couple of banquets and a wedding reception. Our favorite bohemian cook is back and ready to beguile your taste-buds. Enjoy.

This week Chef Wish Willy gives us the recipe for his Butter Fried Prawns in Chili Chocolate Sauce

12 large raw prawns in shell
2 tbsp seasoned flour
1 tbsp dry Sherry
1 large orange juice
˝ oz. unsweetened dark chocolate, chopped
3 tbsp olive oil
2 garlic cloves, finely chopped
2-5 cm- 1 inch piece fresh root of ginger finely chopped
15 small red chili seeded and chopped salt and freshly ground pepper

Method 1. Peel large shrimp or prawn leaving just the tail section intact. Make a shallow cut down the back of each prawn and carefully pull out and discard the dark intestinal track.
2. Press the prawn down firmly to flatten them out. Coat with the seasoned flour, set aside.
3. Gently heat the Sherry and orange juice in a small saucepan. When warm, remove from the heat and stir in the chopped chocolate until melted.
4. Heat the oil in a frying pan. Fry garlic, ginger and chili over a moderate heat two minutes until golden. Remove with a slotted spoon and reserve. Add the prawns, cut side down into get the pan. Cook for 2-3 minutes until golden brown with pink edge. Turn and cook for a further two minutes.
5. Return the garlic mixture to the pan and pour over the chocolate sauce. Cook for one minute, turning the prawns to cook them in the glossy sauce.

Season to taste and serve hot.

Wendy Auxillou
Auxillou Beach Suites
Caye Caulker, Belize