TAHITIAN COCONUT VANILLA PRAWNS

Steps:

• Heat the olive oil in a frying pan add the prawns and stir-fry for 3 minutes or until they turn pink.
• Remove them from the pan and set aside and wipe the pan clean with kitchen paper.
• Add the rum and the vanilla pod to the frying pan, bring to the boil and reduce down to about 2 tablespoons.
• Stir in the cream and coconut milk, and reduce the mixture by half.
• Scrape seeds out of the vanilla pod into the cream mixture and discard pod.
• Season with salt and pepper.
• Return the prawns to the sauce and cook for 1 minute, stirring.
• Serve immediately over cooked rice.