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Butterflied jumbo prawns marinated in rum coconut chilli and lime served with a papaya jam

Yields1 ServingPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Try it! Soooo gooood! With this recipe your guest will get a rockstar treatment.

Butterflied jumbo prawns marinated in rum coconut chilli and lime served with a papaya jam

 12 extra large green Australian prawns, butterflied
 Lime and sliced green chilli to serve
Marinade
 75 g unsalted butter, melted and cooled
 2 garlic cloves, grated
 1 lime, juiced
 1 tbsp rum
Papaya Jam
 2 tbsp extra virgin olive oil
 1 onion, chopped
 1 tbsp chopped ginger
 1 ripe papaya (about 1kg), peeled, seeds removed and chopped
 1 cup caster sugar
 ¼ cup apple cider vinegar
 1 orange, zested and juiced
 ½ tsp mixed spice
To make the papaya jam:
1

Heat the oil in a saucepan over medium heat.

2

Add the onion and cook for 3-4 minutes until softened. Add the ginger and cook for a further 2 minutes then add the papaya, sugar, vinegar, orange juice and zest and the mixed spice with ½ cup water.

3

Cook for 40 minutes until thickened and papaya has broken down. Remove and allow to cool.