Prawns Family friendly Side Asian

Barbecued prawns with chilli jam

Name: Barbecued prawns with chilli jam
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 12 large green prawns, peeled (heads and tails intact), deveined; 100g good-quality chilli jam; 2 kaffir lime leaves*, inner stems removed, thinly sliced; 1/3 cup coriander leaves; Fried Asian shallots*, to serve; 1/4 cup (60ml) coconut cream; 1 lime, halved; 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 tsp ground turmeric; Pinch ground white pepper; 1/3 cup (80ml) fish sauce; Juice of 3 limes

2 ratings

35m

10m

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by Ben O'Donoghue

Chef, author and TV presenter

Dec 29, 2015

Treat yourself to this Asian-styled tangy barbecued chilli prawn dish. Rich, creamy and packed with addicting flavours, this dish is perfect for a midsummers night party.

12 large green prawns, peeled (heads and tails intact), deveined
100g good-quality chilli jam
2 kaffir lime leaves*, inner stems removed, thinly sliced
1/3 cup coriander leaves
Fried Asian shallots*, to serve
1/4 cup (60ml) coconut cream
1 lime, halved

Citrus 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 tsp ground turmeric
Pinch ground white pepper
1/3 cup (80ml) fish sauce
Juice of 3 limes

Method

1.

For the citrus 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 pan or barbecue to medium-high heat.
4.

In batches, 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.
5.

To serve, brush the cooked prawns with more chilli jam. Garnish with kaffir lime leaves, coriander leaves and fried Asian shallots. Drizzle over the coconut cream and serve with lime halves.