Coconut Vanilla Prawns    HT  MC  Tahitian  30mins

Serves 4    Hot  Seafood Shellfish  Alcohol Main Course  Gluten Wheat free   Eggless Tahiti  French Polynesia  Oceania

Ingredients
2 tbsp Olive Oil

900g/2lb 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

1.  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.

2. Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons. 

3. 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.

4. Return the prawns to the sauce and cook for 1 minute, stirring. Serve immediately over boiled rice. 

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