Langouste / Crevettes à la Vanille des Comores (Comorian Vanilla-Coconut Poached Prawns) – Authentic Comoros Recipe
The signature gastronomic masterpiece of the "Perfume Islands": sweet shellfish poached in savory vanilla-scented coconut cream.
- Country of Origin
- 🇰🇲 Comoros (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Wild jumbo prawns (or lobster), Steamed jasmine rice, Sautéed greens and lime, Real vanilla bean/extract, Thick coconut cream
Ingredients for Langouste / Crevettes à la Vanille des Comores (Comorian Vanilla-Coconut Poached Prawns) (4 Servings)
- 1.25 lbs (or 2.5 cups) wild jumbo prawns (or lobster), prepped into bite-sized pieces
- 1.5 cups steamed jasmine rice, washed and trimmed
- 1 cup sautéed greens and lime
- 1 medium onion and 3 cloves garlic, finely minced with real vanilla bean/extract
- 1.5 tbsp traditional Comoros seasoning (thick coconut cream, fresh ginger, garlic, lime zest, white pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown wild jumbo prawns (or lobster) for 5 minutes.
- Add minced onion, garlic, real vanilla bean/extract, and thick coconut cream, fresh ginger, garlic, lime zest, white pepper, stirring for 2 minutes until deeply aromatic.
- Add steamed jasmine rice and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in sautéed greens and lime right before serving warm.