Prawns flambéed with dark rum with rice
- 600 g prawns
- with their shells without the heads (frozen or fresh)
- 70 g sliced red onion
- 1 piece of red pepper (50 gr)
- + Eight thin strips four inches long for decoration
- 5 sprigs of coriander (2 tbsp chopped)
- + 8 leaves for decoration
- 1 piece of fresh ginger 1 cm by 2 cm
- 3 cloves of garlic
- 100g chopped tomatoes or canned tomatoes
- 2 green onions
- 1 lime
- 4-5 large basil leaves
- + 4 small leaves for decoration
- 1 tsp of Massala
- 1/3 tsp Espelette pepper (1/2 if you like your food spicy)
- 3 tbsp of olive oil
- 100 ml dark rum
- 5 bays mixed peppercorns
- 1 glass of water.
Level of difficulty Average
Preparation time 30mins
Cooking time 12mins
Cost Average budget
Chop finely or mince the slices of red onion, red pepper, the ginger, the garlic (previously crushed) and keep each ingredient in separate bowls for now.
Chop finely the coriander, reserving 8 leaves for decoration, the green onion, basil leaves, again keeping each ingredient separate.
Pour 100 g of tinned chopped tomatoes into a bowl with their juice.
In a large frying pan add 3 tbsp of olive oil. Heat on high, then fry the prawns, with two pinches of garlic, for 2 minutes until they are pink. Pepper them, add 100 ml of rum and flambé. Keep them hot.
Scrape the juices off the bottom of the pan, reduce the heat to low, add the onion, peppers, tomatoes, Massala, the Espelette pepper. Add the glass of water and mix.
Then add the ginger, the rest of the garlic, the coriander, basil half of the green onions and the lime juice, stirring after each ingredient. Leave to simmer for 5-6 minutes, stirring occasionally. Salt, taste and adjust if necessary.
Meanwhile, remove the shells of the prawns and the legs, leaving only the tips of the tails.
Return the prawns to the pan for 2 minutes, stirring well.
Serve with rice, adding two strips of raw red pepper and 2 leaves of coriander per plate for decoration.
Finally, add a few slices of green onions and basil leaves on the prawns.