Tahitian Coconut Vanilla Prawns

Total Time
30mins
Prep 15 mins
Cook 15 mins

From Tahiti French Polynesia Oceania

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

Directions

  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.
Most Helpful

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! :)

Nif June 26, 2011

Wow, was this good. I really enjoyed this special dish. It was quick and easy to make with spectacular flavor. I used your Vanilla Oil recipe to cook the shrimp. It worked beautifully in this dish. The shrimp were delicious, perfectly cooked with a lovely blanket of sauce. The flavor of the sauce was outstanding. All the ingredients blended beautifully together to create a memorable meal. Thanks for sharing Anna. Made for ZWT7 for Witchin Kitchen.

Baby Kato June 24, 2011