tahitian coconut vanilla prawns

How To Make tahitian coconut vanilla prawns

• 1

  Heat the coconut oil in a frying pan add the prawns and stir-fry for 3 minutes or just until they turn pink.
• 2

  Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
• 3

  Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
• 4

  Stir in the cream and coconut milk, and reduce the mixture by half.
• 5

  Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
• 6

  Season with salt and pepper.
• 7

  Return the prawns to the sauce and cook for 1 minute, or until warmed through, stirring.
• 8

  Serve immediately over cooked rice.
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