Carribean spicy Prawns

Here’s a spicy seafood dish that we made recently for a carribean-themed evening.  You can play around with the spices depending on your taste, and you can even use pieces of fish rather than prawns. Simply dice them to more or less the same size so that the cooking times  remain the same.

You will need:

2 heaped teaspoons crushed black pepper

2 heaped teaspoons cumin

1 heaped teaspoon cayenne pepper

6 large cloves garlic, crushed

1 large knob of butter (approx 1 heaped tablespoon)

approx 800g raw, peeled prawns

1 pint of lager

2 tablespoons honey

1/3 cup worchestershire sauce

1 heaped teaspoon cornflour

Melt the butter in a pan on a low – medium heat. Throw in the spices and garlic and fry for a couple of minutes.

Once the spices start browning, turn up the heat slightly and add the prawns.

Stir around, coating the prawns with the spices and cook for no more than a minute.

Once the prawns start to turn white, pour in the lager.

Simmer for another minute, or until the prawns are almost cooked, then remove the prawns with a slotted spoon.

Put the prawns aside. Next add the honey and worchestershire sauce and simmer for 15 minutes.   In the meantime add a little water to the cornflour and mix to a smooth paste. Add this to the sauce and keep on simmering until you have a thick sauce. This stage may take a while,  say about 20-30 minutes.

Finally add the prawns back to the sauce for a final minute, then serve with some coconut rice (recipe to follow!) or pita bread. This dish is not for the faint-hearted – Prepare to shock those taste buds!

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