I made this with the local prawns known as Camerons, which are about 15 cm (6 in) long - about six or seven to the kilo - and the excellent local unrefined rum.


groundnut oil

4 carrots, cut into matchsticks

small bunch of spring onions, cut lengthways

2 green chillies, seeded and roughly chopped

2 red chillies, seeded and roughly chopped

40 g (1½ oz) fresh root ginger, cut into julienne strips

3 garlic cloves, finely sliced

10 plum tomatoes, skinned, seeded and diced


12 large prawns, the biggest you can find, heads taken off and shelled except for the tail, deveined and butterflied (that is, cut lengthways along the back)

2 mangoes, skinned and cut into wedges

4 tablespoons rum


Heat a little oil in a wok. Add the carrots and stir-fry for 30 seconds, then add the spring onions and stir-fry for a minute. Add the chillies, half the ginger and the garlic and stir-fry for 30 seconds. Add the tomato dice and stir-fry for another minute. Season. Remove and place in a warm serving dish.

Wipe out the pan, add a little more oil, and when it is very hot quickly seal the prawns on both sides (they will open out like butterflies). Add the remaining ginger and the mangoes. Splash in the rum and flambé.

Arrange the prawns, ginger and mangoes with their pan juices on the bed of stir-fried vegetables.


Serves 2 - 4.


country : Madagascar

course : main course


source : Floyd on Africa / Keith Floyd