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Rum And Pineapple Prawns

Whats.Cooking's picture
Ingredients
  Onion 2 Ounce, chopped (60 Gram)
  Garlic clove 1 Large, chopped
  Butter 2 Ounce (60 Gram)
  Black rum 2 Tablespoon
  Angostura bitters 2 Teaspoon
  Canned plum tomatoes with juice 14 Ounce (397 Gram)
  Cornflour 2 Teaspoon
  Fresh pineapple 8 Ounce, chopped (250 Gram)
  Peeled prawns 12 Ounce (375 Gram)
  Boiled rice 1 Cup (16 tbs) (For Serving)
  Grated lime rind 1 Tablespoon, grated freshly (For Garnish)
Directions

Soften the onion and garlic in the butter over gentle heat.
Add 1 tablespoon of rum, the bitters and tomatoes and cook for about 10 minutes until starting to thicken slightly.
Stir the cornflour into the second tablespoon of rum, add to the mixture and keep stirring until thickened.
Stir in the pineapple and, once that is heated through, stir in the prawns.
As soon as the prawns are warmed through serve on individual beds of rice.
Grate a little lime rind over the top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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