Flavour Escape : The Rum Island (part 4) - Rum flambéed prawns with tamarind and caramel dip

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.