Aussie Christmas Recipe – Chilli Jam Prawns

Nothing screams more than a “shrimp on the barbie” to celebrate an Aussie Christmas! We have found the best tongue sizzling recipe to start your Christmas lunch with a bang!

Chilli Jam Prawns

Chilli Jam Prawns


  • 12 large green prawns, peeled (heads & tails intact), deveined
  • 100g chilli jam
  • 2 kaffir lime leaves, inner stems removed, thinly sliced
  • 1/3 cup coriander leaves
  • Fried Asian shallots, to serve*
  • ¼ cup (60ml) coconut cream

Citrus Marinade:

  • 5 coriander stems, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 5 eschalots, roughly chopped
  • 1 small red chilli, roughly chopped
  • 1 tbs grated fresh turmeric (or ground turmeric)
  • 1/3 (80ml) fish sauce
  • Juice of 3 limes


  1. For the citrus marinade, place all the ingredients in a small food processor (or a hand mixer if you don’t have one with you) and whiz until a coarse paste.
  2. Transfer marinade to a large bowl, add prawns and toss to combine, then chill for 30 minutes or more.
  3. Preheat a chargrill pan or the barbecue to medium-high heat.
  4. Cook the prawns, in batches for 1 minute each side or until they just start to colour. Brush one side with a generous amount of the chilli jam and cook for a further 1 minute, then turn, brush again and cook for a final 1 minute. Transfer to a platter.
  5. To serve, brush the cooked prawns with more chilli jam. Garnish with kaffir lime leaves, coriander leaves, and fried Asian shallots* (optional). Drizzle over the coconut cream and serve with lime halves.

* Optional

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