ROASTED PRAWNS

Peel the prawns by keeping the head.
Make a small incision in half lengthwise, again with the head.
Cut the pineapple into slices.
Cut the banana leaf into a triangle.
At the bottom of the leaf, arrange a few slices of pineapple,
the prawns, then again a few slices of pineapple. Add salt and
pepper.
Add 2.5 cl Mount Gay® rum and close the leaf with a pick.
Bake in a hot oven at 200°C for 5 minutes.
Serve directly on the plate, with white rice.