Flambéed Prawns Piña Colada

  • 1 tin coconut cream
  • 120ml lime cordial
  • 1T ginger, minced
  • 1T garlic, minced
  • 1 stick lemongrass, bruised
  • 2t lime zest
  • 1t salt
  • 1t red chilli, finely chopped
  • 1 pineapple, peeled, cored and cut into wedges
  • 12 large (tiger) prawns
  • 1 tot of white rum
  • 1 small red onion, julienned
  • 1 small carrot, peeled and julienned
  • 1 spring onion, finely sliced
  • 12 seedless red grapes, halved
  • Fresh coriander to garnish
Directions: To make a coconut cream sauce, combine the coconut cream, lime cordial, minced ginger and garlic, lemongrass, lime zest, salt and chilli in a saucepan and, over gentle heat, bring to the boil. Remove from the heat and set aside. Heat a griddle pan and grill the pineapple carefully, until char marks are visible. Remove and set aside. Heat a large frying pan over very high temperature. Add the prawns and quickly add the rum, igniting it with a flame, and cook until the prawns are pink and firm. Remove from the heat and add to the coconut cream sauce, along with the remaining ingredients (except for the pineapple and coriander). Stir through and serve in a bowl, garnished with the griddled pineapple and coriander. Serves 4 This recipe was originally featured in the December 2011 issue of House and Leisure. Pineapples (not only in food!) are on trend for 2014. For more trends, make sure you get hold of our January/February Trends issue, on sale now.