Rum And Pineapple Prawns
|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)|
|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)|
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.