Tiger Prawns in Rum and Lime

Tiger Prawns in Rum and Lime


3 people made this

If you want to make a dramatic presentation, you can flambe this sauce, which subtly changes and deepens the flavour.


Serves: 12 

  • 3 tablespoons rum
  • 1 teaspoon lime juice
  • 2 1/2 teaspoons butter
  • 12 tiger prawns, peeled and deveined

Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Stir together the rum and lime juice and set aside. Melt butter in a frypan over medium-high heat. Add prawns to the frypan and cook until they are just starting to turn pink.
  2. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. If you want, use a long match to light the rum on fire after each tablespoon. Be careful!

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