Ingredients for Tahitian Coconut Vanilla Prawns
- 2 tablespoons olive oil
- 1 lb large prawns, peeled and deveined
- Dark Rum
- Double Cream
- 1 vanilla pod, split lengthwise
- 1/2 cup full-fat coconut milk
- Salt And Pepper
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How to Make Tahitian Coconut Vanilla Prawns
- Heat olive oil in a large skillet over medium-high heat. Add prawns and stir-fry for 3-4 minutes, until pink and opaque. Remove prawns from skillet and set aside.
- Wipe the skillet clean with paper towels. Add rum and vanilla pod to the skillet. Bring to a boil, then reduce heat and simmer for 2-3 minutes, until the rum reduces to about 2 tablespoons.
- Stir in heavy cream and coconut milk. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Remove vanilla pod from the sauce; scrape the seeds into the sauce and discard the pod.
- Season the sauce with salt and pepper to taste.
- Return prawns to the skillet and cook for 1 minute, gently stirring to coat in the sauce.
- Serve immediately over cooked rice. Garnish with extra vanilla bean if desired.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
0g
Fat
49g
Carbs
1g
