Jerk Prawns Recipe

Marinate prawns

Rinse and pat dry the prawns. In a bowl, combine 2 tbs jerk seasoning, 1 tbs lime juice, 1 tsp vegetable oil, 1 tsp salt and 1 tsp black pepper. Toss prawns in the mixture to coat evenly. Marinate for 15–20 minutes at room temperature or up to 1 hour in the refrigerator.

Prepare dredging station

Set up three shallow bowls: one with 1 tbs flour, one with the beaten egg, and one with a mixture of 1 cup panko and 1 cup shredded coconut. Season the flour lightly with a pinch of salt. After marinating, shake off excess marinade from prawns before dredging.

Coat prawns by first dusting lightly in flour, then dipping into the beaten egg, and finally pressing into the panko-coconut mixture to form an even coating. Place coated prawns on a wire rack or tray while you heat oil.

Shallow fry prawns

In a heavy skillet, heat approximately 1 cup cooking oil over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Add prawns in a single layer without crowding; fry in batches if necessary. Fry 1–2 minutes per side until golden brown and cooked through (internal temperature ~120–130°F / 49–54°C), turning once. Transfer to a paper-towel–lined tray to drain and keep warm in a 200°F / 93°C oven if needed.

While prawns marinate, make the sauce: in a small saucepan, combine 1 cup chopped pineapple, 1 cup fresh orange juice, 1 cup light coconut milk, 2 tbs brown sugar, 1 tbs rice vinegar, 1 tsp soy sauce, 1 tsp grated ginger, 1 minced garlic clove and 1 tsp red pepper flakes (optional). Stir to combine.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Allow to simmer 6–8 minutes until flavors meld and pineapple softens. If you prefer a smoother sauce, mash softened pineapple with a fork or pulse briefly in an immersion blender.

Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes more until the sauce thickens slightly to a glossy coating consistency. Taste and adjust seasoning with a little more sugar, vinegar, or salt if needed. Remove from heat and keep warm.

To serve, arrange the fried jerk prawns on a platter. Spoon some warm pineapple-orange coconut sauce over the prawns or serve the sauce on the side for dipping.

Garnish with 2 tbs chopped cilantro and 1 tsp orange zest. Serve immediately with lime wedges on the side for squeezing over the prawns.