Camarones a la Diabla (Mexican Spicy Prawns)

• 150 g Long-grain white rice
• 300 ml Water
• 1 tsp Fine sea salt
• 2 tsp Guajillo chili powder
• 2 pieces Dried red chili
• 2 medium Tomato, ripe
• 3 cloves Garlic
• 1 small Yellow onion
• 2 tbsp Vegetable oil
• 300 g Prawns, peeled
• 1 Lime
• ½ tsp Black pepper

1. Rinse the rice until the water runs mostly clear. Tip into a saucepan with the water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 5 minutes.
2. Meanwhile, put the guajillo chili powder, dried red chili, tomatoes, garlic, onion and 150 ml water into a blender. Blend until very smooth, then taste and add a pinch more salt if needed.
3. Heat the vegetable oil in a large frying pan over a medium heat. Pour in the blended sauce and simmer for 4 to 5 minutes, stirring often, until it darkens slightly and no longer tastes raw. Keep the heat moderate so it does not spit too aggressively.
4. Add the prawns and cook for 2 to 3 minutes, stirring, until they are just opaque and curled. Season with the remaining fine sea salt and the black pepper. Squeeze in the lime juice and take off the heat as soon as the prawns are cooked through.
5. Fluff the rice with a fork and divide between plates. Spoon the prawns and plenty of sauce over the top. Serve straight away while the sauce is glossy and hot.

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