Ingredients For the sweet potato 1 large sweet potato
½ cup cheese, grated
1 small, ripe avocado
2 tbsp lime juice
Chilli powder (optional)
For the chocolate prawns About 16 large raw prawns in shell (375 g)
20 - 30 g dark chocolate 2 tbsp plain flour
2 tbsp dry sherry
2 large oranges, juiced
4 garlic cloves, chopped
1 - 2 tsp ginger
Chilli to taste
Method For the sweet potato
Wrap the sweet potato in foil and bake at 200°/180° fan forced for about 1 hour.
Unwrap and leave to cool till it is cool enough to handle.
Slice in half lengthways and scoop out the flesh, leaving a bit of a border.
Leave slightly less than I have
Fill with cheese and bake a further 10 minutes or until the cheese has melted and is starting to go brown.
Meanwhile, mash the avocado, add some pepper and chilli powder, and then add the lime juice.
Put the guacamole on top of the cheese.
For the Prawns in chocolate
Peel the prawns, leaving the tail section on.
Take out the dark stringy piece on the top (you may have to cut a small slit to get it out).
Turn the prawns so that the bottom faces you, and carefully make a cut from the tail to the head end, so that you can flatten them.
Press them down to flatten.
Add some salt and pepper to the flour, and dip the flattened prawns into this.
Meanwhile add the sherry and orange juice in a small saucepan.
When it is warm, take off the heat and add the chopped chocolate until it is melted.
Heat about 1 - 2 tbsp oil in a frypan, and add the garlic, ginger and chilli (I used bottled chilli) and cook for a minute or two. Remove and keep.
Add the prawns, cut side down and cook for about 2 - 3 minutes at most.
Turn them round and cook for another 1 - 2 minutes.
Return the garlic mixture to the pan and pour the chocolate sauce over.
Cook for a minute, while turning the prawns to coat them in the chocolate sauce.
Serve with a potato skin. A salad would also go well with this.