Jerk'd Coconut Prawns with Blackened Peaches 'N' Corn Aioli

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Jerkd Coconut Prawns
Prawns 16 pieces
Flour 1/4 cup
Corn flour 1/4 cup
Club House Caribbean Jerk Seasoning 2.5 tsp
Shredded coconut 1/2 cup
Brown sugar 1/8 cup
Egg 1 each
Milk 1/2 cup
Frying oil 1 cup
Blackened Peaches N Corn Aioli
Mayo 1/2 cup
Canned peaches with juice 3/4 cup
Creamed corn 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.

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