Seafood chimichangas







Cook Time

15-20 Min


  • 15g/1⁄2oz butter
  • 1.4kg/3lb large raw prawns, peeled and deveined
  • 100g/4oz spring onion tops, finely chopped
  • 225g/8oz mushrooms
  • 3 garlic cloves, finely chopped
  • 350g/12oz fresh spinach, thinly sliced
  • 1⁄2 teaspoon salt
  • 3 teaspoons freshly squeezed lemon juice
  • 6 thin tortillas
  • vegetable oil for deep-frying

To serve

  • Cheddar cheese, grated
  • guacamole
  • sour cream
  • diced tomatoes
  • 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.
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