Now, don't get all squemish ... some things CAN work --- like this recipe. I'm making this one tonight, I'll let you all know how it goes:
Prawns in Chocolate (The true name is Langostinos en chocolate). This idea was adapted from a spanish recipe. You can use the tails of Imperial prawns. Same smell, but after marinating, the prawns are dipped in beaten egg and rolled in panko (japanese bread crumbs) before frying. The added crunch of the panko gives a nice texture, and the sauce can be served separately.
1 pound large prawn or tiger shrimp tails (the largest that you can find)
2 cloves garlic, minced fine or put through a garlic press
1 large orange, juiced
1/4 teaspoon powdered ginger
Salt and pepper
Vegetable oil for frying
1 large egg, beaten
1/2 oz. semi-sweet chocolate, chopped into pieces
1. Remove the shells (leaving the ends on) and dark vein from each tail by making a shallow slit down the back. Place in a single layer in a large dish.
2. Whisk together the minced garlic, orange juice, ginger, a good pinch of salt and ground black pepper in a bowl. Pour this over the prawns and marinate for about 1/2 hour.
3. Heat vegetable oil to frying temperature. Remove and thoroughly drain prawns of the marinade (reserving the liquid). Insert bamboo skewer along the length of each tail. Dip into the beaten eggs then coat with panko. Carefully dip into hot oil and fry on all sides until golden. Drain on paper towels and set aside.
4. Simmer the reserved citrus marinade in a small heavy pot until reduced by 1/2. Turn down the heat source to its lowest setting and stir in the chocolate until completely melted and just begins to slightly thicken. Remove from heat.
5. Arrange the prawns on a bed of shredded lettuce or spinach leaves and ladle the sauce over all or serve on the side. Makes for an interesting antipasto.