STREAMING NOW: Nigella: At My Table

Tahitian Coconut Vanilla Prawns

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Tahiti French Polynesia Oceania”

Ingredients Nutrition

  • 2 tablespoons olive oil
  • 900 g raw prawns, peeled (2lb)
  • 120 m dark rum (4 fl. oz)
  • 240 m double cream (8 fl.oz)
  • 1 vanilla pod, split lengthwise
  • 180 ml . coconut milk (6 fl.oz)
  • salt and pepper, to taste


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

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a