Chilli Jam Prawns
Ingredients
- 12 large green prawn (heads and tails intact), deveined
- 100g TGS Co. Chilli Jam
- 2 Kaffir lime leaves, thinly sliced
- 1/3 cup coriander leaves
Lime Marinade
- 5 coriander stems, roughly chopped
- 2 garlic cloves, roughly chopped
- 5 eschalots, roughly chopped
- 1 small red chilli, roughly chopped
- 1 tbs grated fresh turmeric, or 1 teaspoon ground turmeric
- Pinch ground white pepper
- 1/3 cup (80mL) fish sauce
- Juice of 3 limes
- ¼ cup coconut cream
- 1 lime halved
- 1 teaspoon sea salt flakes
- 2 tablespoons coriander leaves, shredded
Instructions
- For the lime marinade, place all the ingredients in a small food processor and whiz until a coarse paste.
- Transfer marinade to a large bowl, add prawns and toss to combine, then chill for 30 minutes
- Preheat a chargrill plate or barbecue to medium high heat.
- Cook the prawns for 1 minute each side or until just starting to colour
- Brush one side liberally with chilli jam and cook for a further 1 minute, then turn, brush again with chilli jam and cook for a final 1 minute
- Transfer to a platter.
- Serve as an entrée or main with lime quarters and green salad
- If desired, brush the cooked prawns with more chilli jam.
- Garnish with kaffir lime and coriander leaves
- Drizzle coconut cream over the prawns.
- Serve immediately with rice and green salad