Prawns with Vanilla Coconut Sauce

© 2024 | http://angiesrecipes.blogspot.com

If you think preparing prawns during workweek is too hard, think again. This easy delicious sauce made with dark rum, vanilla bean and coconut milk goes beautifully with plump white tiger prawns and is done in 15 minutes. Dinner is ready. Serve over some garlic rice, pasta or some crusty bread to dip into the sauce!

 

600 g White tiger prawns, peeled, deveined, tails intact 1 Vanilla bean, sliced lengthwise 2 tbsp Coconut or olive oil 120 ml Dark rum (I used Captain Morgan) 240 ml Coconut milk (preferably full-fat) 1 Organic lemon, zested and juiced 2 tbsp Ginger root, peeled and grated Sea salt Lemon wedges for garnish Parsley, chopped, for garnish

1. Peel, devein and clean shrimp, keeping tails on. Use the paper towels to dry them. Cut thevanilla bean lengthwise and scrape seeds out of the vanilla.
2. Heat the coconut oil in a large frying pan over medium-high heat. Add the prawns and saute for 2-3 minutes and or until they have turned pink. Remove them from the pan and set aside.
3. Add dark rum and the scraped vanilla seeds together with the husk to the pan and reduce the rum to about 2 tablespoons. Add the coconut milk, lemon zest, juice, and ginger and reduce the mixture by half. Taste and season with salt.
4. Return the prawns to the pan and cook for 1-2 minutes or until heated through. Garnish with lemon wedges and parsley.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com