serves 4–6 ingredients

15g/1⁄2oz butter                                      3 teaspoons freshly squeezed 1.4kg/3lb large raw prawns,                    lemon juice

peeled and deveined                        6 thin tortillas

100g/4oz spring onion tops, finely      vegetable oil for deep-frying

chopped              

225g/8oz mushrooms                           To serve

3 garlic cloves, finely chopped              Cheddar cheese, grated

350g/12oz fresh spinach,                    guacamole

thinly sliced                                       sour cream

1⁄2 teaspoon salt                                      diced tomatoes

• Melt the butter in a heavy saucepan, and sautй 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.