SeafoodMedium

Cucaracha Prawns (Sinaloa)

Name: Cucaracha Prawns (Sinaloa)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 200 g Galletas María; 1 litre Milk; 2 tbsp Cornstarch; 1 raja Mexican cinnamon; 1 tsp Vanilla; 3 tbsp Sugar; 500 g Prawns grandes pelados; 4 Guajillo chillies; 2 Chillies ancho; 2 Chillies chipotle secos; 4 cloves Garlic; 1 tsp Ground cumin; 0.5 tsp Black pepper; 3 tbsp Vegetable oil; 1 tsp Salt; 2 Limes

35 min (15 prep + 20 cook) Medium 4 servings Sinaloa

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Prawns in dark dried chilli sauce from Sinaloa.

About this recipe

Prawns bathed in a dark, smoky dried chilli sauce, a speciality of the Sinaloan coast known for its intense flavour.

History & Origin

Cucaracha prawns are a gem of Sinaloan gastronomy. The curious name comes from the dark, almost black colour of the sauce that coats them, reminiscent of a cockroach shell. Far from what the name might suggest, this is one of the most sophisticated seafood preparations from Mexico's Pacific coast. Sinaloa is recognised as one of Mexico's largest prawn-producing states, and its cooks have developed an impressive repertoire of prawn recipes over generations. The key to the dish is the sauce: a blend of guajillo, ancho and chipotle chillies toasted until nearly charred, giving that characteristic dark colour and a deeply smoky flavour with bitter notes that balance the prawn's natural sweetness.

Estimated cost

£12.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

28g

Protein

10g

Carbohydrates

12g

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Toast the guajillo chillies, ancho and chipotle in a comal (flat griddle) dry until it oscurezcan well (casi negros). Remove them before of that quemen.
💡 El toasted intenso es the clave of the colour dark.
2
Soak the chillies toasted in hot water for 10 minutes. Drain them.
3
Blend the chillies with the garlic, cumin, pepper and a little water until you get a paste thick.
4
Heat the oil in a large frying pan. Fry the pasta of chilli for 3-4 minutes over medium heat, stirring constantly.
5
Add the prawns and cook over high heat for 3-4 minutes on each side until they are rosados and well cubiertos of the sauce.
6
Serve immediately with lime and rice white.