Butterflied jumbo prawns marinated in rum coconut chili and lime served with a papaya jam — Victorian Seafood | See the places. Meet the people. Taste the difference.

PREP TIME20 mins COOK TIME1 hr TOTAL TIME1 hr 20 mins

Ingredients

12 extra large green Australian prawns, butterflied

Lime and sliced green chilli to serve

Marinade

75 g unsalted butter, melted and cooled

2 garlic cloves, grated

1 lime, juiced

1 tbsp rum

Papaya Jam

2 tbsp extra virgin olive oil

1 onion, chopped

1 tbsp chopped ginger

1 ripe papaya (about 1kg), peeled, seeds removed and chopped

1 cup caster sugar

¼ cup apple cider vinegar

1 orange, zested and juiced

½ tsp mixed spice

Method

1 Heat the oil in a saucepan over medium heat.

2 Add the onion and cook for 3-4 minutes until softened. Add the ginger and cook for a further 2 minutes then add the papaya, sugar, vinegar, orange juice and zest and the mixed spice with ½ cup water.

3 Cook for 40 minutes until thickened and papaya has broken down. Remove and allow to cool.

Recipe provided by - https://australianprawns.com.au/recipes/