Tahitian Coconut Vanilla Prawns

Recipe by Annacia
READY IN: 30mins
SERVES: 4
UNITS: US

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
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DIRECTIONS

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