Recipe : Gambas flamed with rum
If rum is part of the most popular preparations of Madagascar, the alcoholic beverage is as much an aperitif as an essential seasoning of the Malagasy cuisine! Discover the recipe of the gambas with rum arranged with orange, lemon and cinnamon!
NB: For this recipe, you can prepare your own arranged rum by dipping orange, lemon and cinnamon chips in a bottle of rum a few days beforehand, or you can buy rum in supermarkets.
(for 3 people)
- 10 raw, unshelled prawns
- 5 cl of orange, lemon and cinnamon rum (4 tbsp)
- 1 nice clove of garlic
- A bit of chopped parsley and chives
- 1/4 lemon
- 1 tbsp of coconut oil
- 0.20 Oz of butter
- Salt, pepper
- Espelette pepper
If you need help converting the units: https://mykitchencalculator.com/kitchencalculator.html
How to do gambas flamed with rum ?
1- Peel and finely chop the garlic
2- Fry the garlic in the hot coconut oil for 2 minutes without browning.
3- Add the prawns and continue cooking until they turn pink
4- Sprinkle with parsley and chives and add a dash of lemon juice, then continue cooking for 2 to 3 minutes
6- Sprinkle the prawns with rum and use a match to flambé them immediately.
7- Continue cooking for 5 minutes and slowly melt the butter over low heat, stirring the prawns gently
8- Add salt and pepper to taste and sprinkle with chilli. It is ready!
Serve as an aperitif with rum or as a dish with rice, vegetables, or accompanied by a soup.
Tips: This seasoning is just as tasty with fish or chicken. For sweet and sour flavors, you can add a tablespoon of honey along with the coconut oil!
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