Jerked BBQ Australian prawns with chilli lime corn

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6 long red chillies, deseeded
1½ tablespoons whole allspice
1 teaspoon ground cumin
1 teaspoon ground nutmeg
1 red onion, peeled and diced
6 cloves garlic, chopped
1 tablespoon grated ginger
¼ cup vegetable oil
¼ cup white vinegar
¼ cup dark rum
2 ½ tablespoons fresh lime
1 tablespoon 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 tablespoon 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 chargrill 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.

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