Tahitian Coconut Vanilla Prawns

READY IN: 30mins
Recipe by Annacia

From Tahiti French Polynesia Oceania

Top Review by Nif_H

It was worth paying $3 for the vanilla bean! This tasted delicious and the fresh vanilla had a lot to do with it. I made this recipe as listed BUT I cooked a chicken breast and added it to the sauce at the end for my picky boy. He really liked it! I also had no idea what double cream is so I grabbed some 10% fat cream. Apparently that had only about 1/4 the amount of fat as double cream!!! It still turned out great though! We had this with brown basmati rice topped with toasted coconut. Delicious! Made for ZWT7. Thanks Annacia! :)

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 900 g raw prawns, peeled (2lb)
  • 120 m dark rum (4 fl. oz)
  • 240 m double cream (8 fl.oz)
  • 1 vanilla pod, split lengthwise
  • 180 ml . coconut milk (6 fl.oz)
  • salt and pepper, to taste


  1. Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink.
  2. Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
  3. Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
  4. Stir in the cream and coconut milk, and reduce the mixture by half.
  5. Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
  6. Season with salt and pepper.
  7. Return the prawns to the sauce and cook for 1 minute, stirring.
  8. Serve immediately over cooked rice.

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