4 Hot Seafood Shellfish
Alcohol Main Course
Gluten Wheat free Eggless Tahiti French Polynesia Oceania
2 tbsp Olive Oil
Raw Prawns ( shrimp), peeled
120ml/4fl.oz. Dark Rum
240ml/8fl.oz. Double Cream
1 Vanilla Pod, split lengthwise
180ml/6fl.oz. Coconut Milk
Salt and Pepper
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 boiled rice.
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