8 large prawns, butterflied
1 cup milk
1 cup flour
1 cup red, blue, white tortilla chips, ground
salt and pepper to taste
2 tablespoons olive oil blend
Dredge the prawns in the flour, dip in the milk-egg mixture, and then press into
the ground tortilla chips that are seasoned with salt and pepper to taste.
Cook the prawns over high heat in olive oil for 2Vz-3 minutes per side.
Chipotle Barbecue Sauce
1/2 cup of your favorite barbecue sauce
1 chipotle pepper, finely diced
1 Roma tomato, diced
2 ounces chicken stock
1 tablespoon cilantro, chopped
Combine all ingredients and cook for 10 minutes over medium-low heat.
Serve the prawns with white rice tossed with fresh corn. Add a spoonfull of
Chipotle Barbecue Sauce on top or serve as a dipping sauce.