in Coconut Rum Sauce
Hot Seafood Shellfish
Alcohol Main Course Gluten Wheat Free Eggless
2 tbsp Olive Oil
Raw Prawns ( shrimp), peeled but tails left in tact
120ml/4fl.oz. Dark Rum
240ml/8fl.oz. Double Cream
180ml/6fl.oz. Coconut Milk
Salt and Pepper
the olive oil in a frying pan or wok 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 to the frying pan, bring to the boil and reduce
Stir in the cream and coconut milk, and reduce the mixture by half. Season with
salt and pepper.
Return the prawns to the sauce and
cook for 1 minute, stirring. Serve immediately.
More Seafood & Fish Recipes |
Fish Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.