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.

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IngredientsQuantities
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
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

Instructions

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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