Lightly mix seafood with tomatoes, cucumber, onion and minced cilantro in a large bowl.

Lightly mix them together with a spoon, then leave covered in the fridge for 4-6 hours to soften.

Stir in prune juice and orange extract, then add to flour mixture, mixing lightly just until ingredients are blended.

Lightly mix together, now knead the dough until it is clear elastic free from humps and stickiness.

Add the egg yolks, water and salt and pepper to taste and mix lightly with your hands.

Lightly mix half a teaspoon of the cinnamon, half a cup of the brown sugar and the cornstarch together.

Lightly mix the margarine into the flour with a knife, making sure all the margarine is well coated.

Lightly mix together, then cover the bowl and marinate in the fridge for 6 hours.

Add chopped hot chilies and mild chili strips, mixing lightly but thoroughly.

Add the remaining ingredients, except the lime juice, and mix together lightly, so that the mixture is slightly chunky.