|Jerkd Coconut Prawns|
|Corn flour||1/4 cup|
|Club House Caribbean Jerk Seasoning||2.5 tsp|
|Shredded coconut||1/2 cup|
|Brown sugar||1/8 cup|
|Frying oil||1 cup|
|Blackened Peaches N Corn Aioli|
|Canned peaches with juice||3/4 cup|
|Canned peaches with juice||1/2 cup|
|Brown sugar||1/2 cup|
|Onion soup powder||1 1/2 tbsp|
|Club House Garlic Powder||1 1/2 tbsp|
|Club House Sea Salt, French Mediterranean||1/2 tbsp|
|Club House Pepper, Black Ground||1/2 tbsp|
This recipe was created for Club House for Chefs by: Jenny Burthwright, Chef Owner of Jane Bond BBQ in Calgary.
For the Blackened Peaches 'N' Corn Aioli: Preheat oven to 500°F. Combine corn, peaches, brown sugar, garlic powder and onion soup powder. Spread mixture on a baking sheet lined with parchment paper. Bake at 500°F for 15 minutes until slightly blackened. Cool mixture and place in a mixing bowl with mayo and combine with a fork.
For the Dredge: Mix Caribbean Jerk Seasoning, flours, coconut and brown sugar in a bowl.
For the Egg Wash: Beat eggs and milk together in a small mixing bowl.
For the Prawns: Pour oil into a medium sized frying pan and turn on 3/4 heat. Toss the prawns in the dredge and dip in egg wash. Next, toss back into the dredge, fully covering each prawn for a cohesive crust and rest until oil pan is smoking. Gently place the prawns into the oil and fry on each side for 1 minute until crispy and dark. Flip each prawn, fry the other side and reserve.
For Serving: Plate the prawns in a decorative manner and drizzle with aioli.