Prawn Chimichanga

About this recipe

The prawn chimichanga is a speciality of northwest Mexico: a Sonoran flour tortilla filled with sautéed prawns in red chilli, Chihuahua cheese and refried beans, folded and deep-fried until golden and crispy. Served with soured cream, guacamole and pico de gallo.

1. 1

   Peel and devein the prawns. Season with salt, pepper and cumin. Set aside.

   💡 Use medium prawns (16/20) for the best texture when frying.

2. 2

   Sauté the prawns in hot oil for 2-3 minutes per side. Add the red chilli powder, chopped garlic and onion. Cook for 2 more minutes. Set aside.

   💡 Don't overcook the prawns or they will become rubbery.

3. 3

   Warm the flour tortillas on the griddle to make them pliable. Spread refried beans in the centre, then add prawns and grated cheese.

   💡 Leave a 3 cm border free to fold properly.

4. 4

   Fold the tortilla: tuck in the sides first, then roll up from the bottom to form a compact rectangular package.

   💡 A cocktail stick can help hold the shape.

5. 5

   Heat enough oil in a deep frying pan to 180°C. Fry the chimichangas for 2-3 minutes per side until well golden.

   💡 Alternatively, bake at 200°C for a lighter version.

6. 6

   Drain on kitchen paper. Serve with soured cream, guacamole, pico de gallo and crumbled fresh cheese.

   💡 Eat immediately to enjoy the crunch.