Prawns with rum and sugar - 19 December 2005

Prawns with rum and sugar.

What.

• About a kilo or two of big prawns. I don't think it matters what type they are. Just raw.
• Half a cup or so of white rum. Actually, I haven't tried brown rum for this, but I really can't stand Bundy rum, which is brown, that's why I chose Baccardi rum instead.
• A can of sliced pineapple. I suppose that pineapple pieces would be ok too.
• Some juice from the can of pineapples.
• Dessecated coconut.
• A bit of olive oil.
• Wooden skewers that have been soaked in water.
• About half cup of light muscovado sugar. (Maybe less or more. I cant remember.)

How.

• Heat up a saucepan.
• Put a little bit of olive oil into the saucepan. Maybe a tea spoon or table spoon full. But not too much. Heat it up, but not so it smokes.
• Put the rum into the saucepan. Heat it up.
• Slowly put in the sugar a bit at a time, stirring it all in, until its all dissolved. It will be brown and just a little bit thick.
• Take it off the heat and let it cool down.
• Peel the prawns and take the shit out of them too.
• When the sauce is cooler (well, just not hot so you can touch it) poor it all over the prawns in a bucket.
• Swirl it all through with your hands.
• Put some pineapple juice into the mix, just a bit, and swirl it around.
• Put some coconut into the mix and swirl it around.
• Put the prawns and the pineapple pieces on the skewers prawn-pineapple-prawn-pineapple-prawn.
• Put all of these back into the bucket of mix, and let it sit for a little while.
• BBQ them.
• Eat them.