Tahitian Coconut Vanilla Prawns

1. 1

   Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink.

2. 2

   Remove them from the pan and set aside and wipe the pan clean with kitchen paper.

3. 3

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

4. 4

   Stir in the cream and coconut milk, and reduce the mixture by half.

5. 5

   Scrape seeds out of the vanilla pod into the cream mixture and discard pod.

6. 6

   Season with salt and pepper.

7. 7

   Return the prawns to the sauce and cook for 1 minute, stirring.

8. 8

   Serve immediately over cooked rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.