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.
12 extra large green Australian prawns, butterflied
Lime and sliced green chilli to serve
75 g unsalted butter, melted and cooled
2 garlic cloves, grated
1 lime, juiced
1 tbsp rum
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:
Heat the oil in a saucepan over medium heat.
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.
Cook for 40 minutes until thickened and papaya has broken down. Remove and allow to cool.