Spiced Coriander Prawns With A Raspberry Chilli Jam

Spiced Coriander Prawns With A Raspberry Chilli Jam

This is one of my favourite things to serve when entertaining. The smell that comes from the cooking prawns it completely mouthwatering and I love surprising guests with the deliciousness of the spicy, sweet raspberry jam with the prawns. I use Maravilla raspberries for this which are premium, British grown and beautifully juicy. This recipe makes double the amount of jam that you’ll need. Keep it for up to three weeks in the fridge to spread on toast or use as a dipping sauce. Or try it another one of my favourite ways, on the side of a cheese toastie.

Ingredients

| Serves 4-6 as a starter or canapé |

 For the jam (makes double)

• small knob butter

• 2 large red chilli chopped with seeds removed

• Thumb sized piece of ginger, peeled and grated

• 300g Maravilla raspberries

• Juice of two limes

• 150g granulated sugar

• Pinch sea salt

  For the prawns

• 20 raw prawns, deveined and shelled but tail left on

• 2 tbsp finely chopped coriander

• 1 tsp dried chilli flakes

• 2 garlic cloves,  crushed

• Zest of 2 limes, juice of 1

Method

• Melt the butter gently in a medium-sized saucepan and add the chopped chillis. Cook for about 2-3 minutes until slightly softened. Add the ginger and cook for a further minute, stirring as you do.

• Add the raspberries and, continuing to stir allow them to break down (about 4-5 mins).

• Add the lime juice and sugar, stir to combine, and bring the mixture to the boil. Reduce the temperature to a simmer and cook for a further 15 minutes. Remove from the heat and allow to cool. 

• For the prawns combine the marinade ingredients in a large bowl. Add the prawns and toss to coat with your hands. Set aside to marinate for 10 mins in the fridge.

• Heat a frying pan to a medium to high heat, add the prawns and fry until cooked through 2-3 mins.

• Serve the prawns right away with the jam alongside. I like to serve this with fresh lime wedges on the side too. 

For more starters try these Fried Courgette Flowers or this Charred herby gem lettuce.