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Spicy rum and garlic prawns with corn pudding

Ashbell McElveen from Good Food Live
Redolent of America's Deep South, Ashbell McElveen's prawn stir-fry is richly flavoured with garlic, chilli and rum, and served with a traditional corn pudding

Spicy rum and garlic prawns with corn pudding

Method

1. Heat the oil in a wok or large frying pan over medium-high heat. Add the garlic, coriander and chilli. Gently fry for 30 seconds being careful not to allow the garlic to become brown or burn.

2. Add the prawns and stir-fry for 3-5 minutes until they turn pink. Season with salt.

3. Heat a small pan over high heat. Add the rum to the hot pan and tilt to ignite. Allow to flambé for about 1 minute until the flames die down. Pour over the prawns and serve immediately with the corn puddng.

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Serves: 4

Prep: 15 min
Cook: 10 min

Ingredients

Main:

2 tbsp corn oil, or vegetable oil
3 garlic cloves, very finely chopped
1 tsp chopped coriander
1 small chilli, deseeded and finely chopped
450g raw peeled tiger prawns, de-veined
pinch of Salt
3 1/2 tbsp dark rum
Corn Pudding, to serve