Shrimp in spicy currant sauce

Ingredients for 4 servings:

• 16 king prawns
• 100 g arugula
• Oil, for frying
• 200 g red currants (also works well with frozen ones)
• 1 shallot(s)
• 1 chili pepper(s), fresh, red
• 50 g sugar
• Salt
• 1 tsp cornstarch
• 1 tbsp liqueur (blackcurrant liqueur)
• 1 tsp honey

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the prawns (leaving the tail fins on) and remove the intestines. Wash the arugula and spin dry. Sauce: Peel and finely chop the shallot. Wash the chili pepper, deseed it, and cut it into fine rings. Sauté the shallot in the oil over a low heat. Add the currants (thawed if necessary), the chili pepper, sugar, salt, and 3 tablespoons of water. Bring to a boil and simmer for 5 minutes. Strain the sauce through a sieve, mix the cornstarch with a little water, use it to thicken the sauce, and reduce the sauce. Season with blackcurrant liqueur, honey, and a little more salt, if desired. Fry the prawns in the hot oil for 3-4 minutes, turning occasionally. Arrange on top of the arugula and drizzle with the blackcurrant-chili sauce. Serve with baguette.