PRAWNS FLAMBEES WITH RUM PUNCH

Enjoy a taste of the French Caribbean Islands with this heady recipe!

Delicious with a crisp white wine, such as Sancerre or Pouilly Fume from the Loire Valley.

4 Servings

1 lb of large prawns with their heads

1 tbsp of fresh ginger, minced

3 tbsp of simple syrup

¾ of a cup of white rum

2 tbsp of soy sauce

2 tbsp of olive oil

1 can of coconut milk (13, 5 fl. oz)

Chives for garnish

Salt and pepper

Rum Punch:

Combine the minced ginger with the simple syrup and white rum. Set aside.

Prawns:

Peel and devein the prawns, leaving their heads and tails.  

Warm up the olive oil in a large frying pan on high heat. Season the prawns with salt and pepper. Cook 2 minutes on each side and pour the punch on top of the prawns.

With a long match flambé the prawns. Add the soy sauce and coconut milk. Turn the heat on medium –low and cook for 10 minutes. Adjust the seasoning with salt and pepper. Add the chopped chives.

Serve with coconut rice and mixed vegetables.

Et voila!