Chilli Jam Prawns


  • 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


  1. For the lime marinade, place all the ingredients in a small food processor and whiz until a coarse paste.
  2. Transfer marinade to a large bowl, add prawns and toss to combine, then chill for 30 minutes
  3. Preheat a chargrill plate or barbecue to medium high heat.
  4. Cook the prawns for 1 minute each side or until just starting to colour
  5. 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
  6. Transfer to a platter.
  7. Serve as an entrée or main with lime quarters and green salad
  8. If desired, brush the cooked prawns with more chilli jam.
  9. Garnish with kaffir lime and coriander leaves
  10. Drizzle coconut cream over the prawns.
  11. Serve immediately with rice and green salad