Chiles Tiburon

(4 servings)

-8 Prawns or large Shrimp (precooked)

-8 Jalapeno Peppers (blanched, de-seeded and veins removed)

-4 Eggs separated

-2 tbsp Flour

-Salt & Pepper to taste

-Oil for Frying

  1. Blanch the Jalapeno peppers for 3 minutes in boiling hot water and submerge into ice water. Cut the tops off and with a small knife, de-seed and remove veins.
  2. Stuff shrimp/prawns into the peppers.
  3. In a mixing bowl, beat 4 egg whites until soft peaks form with an electric mixer. Add 2 egg yolks and keep mixer on low speed. Add flour and blend until smooth.
  4. In a saute pan, add oil and heat over medium-high heat.
  5. Dredge peppers in flour then dip them in the egg mixture.
  6. Fry pepper and cook about 3 minutes on each side.
  7. Serve with sauce.

Cadillo con Tiburon (the sauce)

-1 cup Ketchup

-1 Chipotle Pepper

-5 tbsp Tobasco Sauce

-Black Pepper to taste

-1/4 cup Spiced Rum or Brandy

  1. Puree the first 3 ingredients in a blender. Transfer to a small saucepan.
  2. Add the last 2 ingredients and warm sauce over medium-low heat.
  3. Serve with Chiles Tiburon.