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  1. Home
  2. Food

Grilled prawns with sweet chilli and coriander jam

A zesty seafood dish that's perfect for long summer lunches. - by Better Homes and Gardens
  • 08 Jan 2020
Grilled prawns with sweet chilli and coriander jam
Andre Martin
Prep: 30 Minutes - Cook: 20 Minutes - Serves 8
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Ingredients

1 cup sweet chilli sauce

Finely grated zest and juice of 1 lime

¼ cup finely chopped coriander stems

26 large green prawns

2 Tbsp extra virgin olive oil

2 cloves garlic, crushed

¼ cup coriander leaves

½ small red onion, very thinly sliced

1 green chilli, seeded, thinly sliced

Micro herbs, to serve

Lime wedges, to serve

Method

  1. Put sweet chilli, lime juice and coriander stems in a small saucepan over a medium heat. Cook, stirring constantly, for 10 minutes or until thickened and beginning to caramelise. Remove from heat and set aside. 

  2. Meanwhile, remove heads from prawns. Trim to neaten, then cut prawns through centre lengthways to butterfly, ensuring you don't cut all the way through shell. Transfer to a large bowl and add lime zest, oil and garlic. Cover with plastic wrap and refrigerate for 30 minutes to marinate. 

  3. Preheat a chargrill pan over a high heat and cook prawns, in batches, for 2 minutes on each side or until cooked through. Transfer to a large serving platter, cut-side up, in a single layer. Spoon half cooled sweet chilli jam over prawns and top with coriander, red onion, chilli and micro herbs. Serve with lime wedges and remaining sweet chilli jam on the side. 

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