Prawns with coconut chutney and green chilli jam
Deep-fried crispy prawns are joined by a duo of sauces in this delicious recipe from Selin Kiazim. The green chilli jam is sweet and fiery, with the coconut chutney soothing and tangy. Perfect as a starter or as a very impressive snack.
This recipe is taken from THREE: Acid, Texture, Contrast by Selin Kiazim (£25, Quadrille). Photography by Chris Terry.
Selin says: ‘Prawns, coconut and chilli are a match made in heaven, and a lovely reminder of sunnier climates (especially when you live somewhere gloomy and cold). Even just coating the prawns in this spiced batter and serving with some mayonnaise feels indulgent and warming.’
Ingredients
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Imperial
Chilli jam
- 100g of green chillies, roughly chopped
- 350g of green pepper, deseeded and roughly chopped
- 3 banana shallots, roughly chopped
- 5 garlic cloves, roughly chopped
- 10cm of root ginger, peeled and roughly chopped
- 125ml of neutral oil
- 125g of palm sugar, roughly chopped, or light brown sugar
- 2 limes, juiced
Coconut chutney
- 1 tbsp of tamarind pulp
- 150g of desiccated coconut
- 50g of coconut flour
- 200ml of coconut milk, full-fat
- 20g of palm sugar, or light brown sugar
Prawns
- 120g of plain flour, plus extra for dusting
- 1/2 tsp smoked paprika
- 1/2 tsp coriander seeds, toasted and ground
- 1 tsp fennel seeds, toasted and ground
- 1 tsp nigella seeds
- 200ml of sparkling water
- neutral oil, for deep-frying
- 16 tiger prawns, peeled and intestinal tract removed
- 12 curry leaves
- 1 handful of fresh coriander, leaves picked
- 1 lime, cut into wedges
Method
To make the chilli jam, place the chillies, peppers, shallots, garlic and ginger into a food processor and blitz to a coarse purée. Heat the oil in a large pan over a medium heat and add the paste. Turn the heat down to low, and cook the paste for 1–2 hours or until it has completely softened. It should look a very dull green colour
- 100g of green chillies, roughly chopped
- 350g of green pepper, deseeded and roughly chopped
- 3 banana shallots, roughly chopped
- 5 garlic cloves, roughly chopped
- 10cm of root ginger, peeled and roughly chopped
- 125ml of neutral oil
Add the sugar and cook for a further 10 minutes. Take off the heat and add in the juice of 1 lime and taste. If the mix is very hot or you would like more acidity, then add the juice of the second lime, too. Leave the jam to cool for 15 minutes and then tip into a warm sterilized jar or container and seal. Store in the fridge and use within 2–3 months (you’ll only need a few tablespoons of it for this recipe)
- 125g of palm sugar, roughly chopped, or light brown sugar
- 2 limes, juiced
Place all the ingredients for the coconut chutney in a small pan, along with 2 tablespoons of water, and place over a low heat, whisking as it cooks, for 20–25 minutes or until golden brown and caramelised. Allow to cool
- 1 tbsp of tamarind pulp
- 150g of desiccated coconut
- 50g of coconut flour
- 200ml of coconut milk, full-fat
- 20g of palm sugar, or light brown sugar
Whisk together the flour, paprika, seeds and sparkling water to form a batter. Fill a large pan halfway up with neutral oil and place over a high heat. You want the oil to get to 180°C on a temperature probe, or it should sizzle immediately when you drop a cube of bread in the oil
- 120g of plain flour, plus extra for dusting
- 1/2 tsp smoked paprika
- 1/2 tsp coriander seeds, toasted and ground
- 1 tsp fennel seeds, toasted and ground
- 1 tsp nigella seeds
- 200ml of sparkling water
- neutral oil, for deep-frying
Season the prawns with fine salt and then dust in plain flour. Drop the prawns into the batter and coat thoroughly. Carefully lower the prawns into the hot oil (making sure you lay them away from you to prevent painful splatters). Depending on the size of the pan, you may need to do this in 2 batches as it’s important you don’t overcrowd the pan
- 16 tiger prawns, peeled and intestinal tract removed
Fry for 2–3 minutes or until the batter is crisp and golden. Drain onto paper towel and season with a little extra fine salt. Drop the curry leaves into the hot oil and fry for 10–15 seconds or until they turn a darker green colour. Drain on paper towel
- 12 curry leaves
To serve, spoon some coconut chutney on the bottom of a plate and pile the prawns on top. Spoon some green chilli jam around and over the prawns and finish with the crispy curry leaves and coriander leaves. Serve with lime wedges
- 1 handful of fresh coriander, leaves picked
- 1 lime, cut into wedges
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