Horipito Rum Prawns


  • 36 whole medium-sized black tiger prawns
  • 3 Tbsp Simon Gault Home Cuisine Kiwi seasoning
  • 100ml extra-virgin olive oil
  • 180ml Caribbean dark rum
  • 2 Tbsp canola oil
  • 120g shallots, finely diced
  • 3 tsp finely grated fresh ginger
  • 600ml fish stock
  • 1 lemon, cut into 6 wedges
  • 5 Tbsp Worcestershire sauce
  • 3 Tbsp fresh lime juice
  • 2 tsp Tabasco garlic pepper sauce
  • 75g unsalted butter
  • 120g tomato concasse or chunky tomato sauce
  • 6 Tbsp chopped coriander leaves


For the prawns

Remove the heads from the prawns and place them belly-side down on a chopping board. Make an incision along the back through the shell and flesh, but stop short of cutting through the belly shell and therefore splitting them in half. Flatten them then lightly bruise the flesh with the back of a knife. Season with Simon Gault Home Cuisine Kiwi seasoning.

Heat the oil to a shimmer in a large sauté pan. Cook the prawns in the pan, belly-side down. Once the shells have turned completely orange, turn the prawns over and cook for another minute. Add the rum then flame to burn off the alcohol and toss the prawns through the residual liquid. Remove the pan from the heat, leaving the prawns in the pan, and set aside briefly. Prawns are done once the flesh turns pink and the heat of the rest of the dish will finish cooking them.

For the sauce

In a sauté pan, heat the oil to a shimmer. Cook the shallots and ginger over a medium heat until the shallots are translucent. Add the fish stock, lemon wedges, Worcestershire sauce, lime juice and Tabasco sauce. Add the tomato concasse or tomato sauce. Reduce by half over a moderate heat. While the sauce is simmering, whisk in the butter so that it is absorbed (this will also help to thicken the sauce). Add coriander and then pour the sauce over the prawns in the other pan.