Rum flambéed prawns with tamarind and
caramel dip
Rum
flambéed prawns with tamarind and caramel dip
The flavour combinations tamarind and
caramel dip
·
120g brown sugar
·
150g smooth seedless tamarind paste
·
175ml coconut milk
·
25ml fish sauce
·
2,5ml (½ tsp) fresh chilli, chopped + extra, to serve
·
18 jumbo prawns, cleaned and deveined
·
Fresh sugar cane or bamboo skewers
·
25ml olive oil
·
1 garlic clove, bruised
·
100ml white rum
·
Juice of ½ lime
·
150g fresh coconut, grated
·
3 limes, halved, to serve
How to do it
1. Place the brown sugar, tamarind paste, coconut milk and fish sauce
in a saucepan, and bring to a boil over medium heat. Remove from heat and add
the 2,5ml (½ tsp) chopped chilli. Set aside.2. Skewer the prawns on sugar cane strips or bamboo skewers.
3. Heat the oil in a frying pan over medium heat and sauté the prawns
with the garlic, 3 – 4 minutes.4. Add the rum and set it alight to burn off the alcohol.
5. Place the prawns in a bowl and dress with the lime juice and serve
with the grated coconut, fresh chilli, lime halves and the tamarind and caramel
dip on the side.