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Jerked barbecued jumbo prawns with chilli lime corn

Yields1 ServingPrep Time25 minsCook Time15 minsTotal Time40 mins

This dish is part of the “Prawnucopia” feast for 8-12 - or you can make it as a standalone dish. This recipe requires 1 hour of additional chill time.

Jerked Barbecued Prawns Recipe

 6 long red chillies, deseeded
 5 ½ tbsp whole allspice
 1 tsp ground cumin
 1 tsp ground nutmeg
 1 red onion, peeled and diced
 6 cloves garlic, chopped
 1 tbsp grated ginger
 ¼ cup vegetable oil
 ¼ cup white vinegar
 ¼ cup dark rum
 2 ½ tbsp fresh lime
 1 tbsp caster sugar
 16 extra large prawns, peeled with head and tails intact
 Chilli lime butter
 4 cobs corn
 50 g butter
 1 long red chilli, deseeded and finely chopped
 1 tbsp lime zest
 Sea salt and freshly cracked black pepper
 Baby salad leaves to serve

Place the chilli, allspice, cumin, nutmeg, onion, garlic, ginger in a blender and process until finely chopped.


Add the oil, vinegar, rum, lime and sugar and process until combined.


Place prawns in a bowl pour over jerk seasoning and refrigerate for 1 hour.


Place corn on the BBQ or char grill and cook on high, turning for 10 minutes or until charred and cooked.


Place butter, chilli and lime in a bowl, season with salt and pepper. Mix until well combined and brush over the corn while still hot. Keep warm.


Thread prawns onto metal skewers and grill for 4-5 minutes each side or until just cooked. Serve with chilli lime corn and fresh salad leaves.