Prawns with Diablo Sauce and Forbidden Rice

Cook the black forbidden rice in salted water according to package directions and keep warm.

Peel the shells from the prawns.

Combine the prawns with crushed garlic, melted butter or oil, salt, freshly ground black pepper, and chopped cilantro.

Broil the prawns at 500°F for about 5 minutes, or until just cooked through.

For the Diablo sauce, heat the butter and oil in a heavy-bottomed skillet over medium-high heat.

Add the shallot and garlic and sauté until golden brown.

Add the habanero chile, serrano chile, bell pepper, cumin, and grated ginger. Stir and cook for about 1 minute.

Add the mango and chicken stock. Simmer for about 7 minutes, or until the vegetables are soft and only a little liquid remains.

Puree the Diablo sauce with a hand blender, then season with salt and lime juice. If desired, use the hot chili sauce in place of the fresh chilies or adjust the heat to taste.

For the honey cream sauce, sauté the onion and garlic in butter in a heavy-bottomed skillet until light golden.

Add the chicken stock and honey and bring to a boil.

Add the heavy whipping cream and simmer for 3–5 minutes.

Season the honey cream sauce with salt and freshly ground black pepper, then puree until smooth.

Spoon the Diablo sauce around the inner portion of each dinner plate, closer to the center, and spoon the honey cream sauce nearer the outer edge.

Place the cooked forbidden rice in the center of each plate, arrange the broiled prawns around the rice, and serve immediately.