- 1 tablespoon butter
- 16 prawns (also called jumbo shrimp), peeled, deveined, tail on
- 1 vanilla bean, split
- 1/2 cup coconut milk, twisted from freshly grated coconut in a cheesecloth
- Salt and ground black pepper
In a medium saute pan, melt the butter. Add the prawns and vanilla bean and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve.