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

PREP TIME20 mins COOK TIME1 hr TOTAL TIME1 hr 20 mins

Ingredients

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

Method

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.

Recipe provided by - https://australianprawns.com.au/recipes/