1.4kg/3lb large raw prawns,
peeled and deveined
100g/4oz spring onion tops, finely
3 garlic cloves, finely chopped
350g/12oz fresh spinach,
1⁄2 teaspoon salt
3 teaspoons freshly squeezed
6 thin tortillas
vegetable oil for deep-frying
Cheddar cheese, grated
• Melt the butter in a heavy saucepan, and sauté the prawns, spring onion
tops, mushrooms, garlic, spinach, salt and lemon juice for 7–10 minutes
until the vegetables go limp.
• Spread out the tortillas, and divide the seafood mixture equally between
them, spooning it over the middle of each one. Roll up each tortilla, and
tuck in the ends to form solid packages. Secure with toothpicks.
• Heat the oil in a deep heavy saucepan. Fry each chimichanga for about
3 minutes until golden, turning it over as it cooks to brown on all sides.
• Remove from the oil and drain on paper towels. Serve hot with cheese,
guacamole, sour cream and diced tomatoes.