Friday, May 25, 2018

Ancho Chili Grilled Prawns

 1                        dried ancho chile, stemmed, seeded, coarsely torn
2 Tbsp               vegetable oil
1 cup                 chopped onion
1 Tbsp               tomato paste
3                        garlic cloves, minced
½ cup                dry red wine
½ cup                ketchup
1 Tbsp               apple cider vinegar
1 Tbsp               dark brown sugar
2 tsp                  Worcestershire sauce
¼ tsp                 ground cumin

Place chile in medium bowl and cover with boiling water, soak until soft, about 30 minutes. Drain (save water). Heat oil in heavy saucepan. Add the onions and sauté until soft, stirring often.  Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile, then simmer 2 minutes. Add 3 tablespoons saved chile soaking water, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly. Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. Cover and chill.

Toss your prawns with 3 parts sauce and 1 part mayo.  Grill and serve immediately.

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