With chilli jam, fried shallots and toasted coconut.


  • Chilli Jam

  • 1tbs H2CoCo coconut oil (OVCO)

  • ½ red onion, finely diced

  • 1 garlic clove, finely sliced

  • 4 thyme sprigs

  • 500g ripe tomatoes, finely diced

  • 6 long Thai chillies, finely sliced

  • 6 kaffir lime leaves, finely shredded

  • 200g brown sugar

  • 40ml white wine vinegar

  • 2tbs lemon juice

  • Fish Sauce

  • 1tbs fish sauce

  • 2cm piece of fresh ginger

  • Prawns

  • 24 green king prawns, peeled and deveined

  • 1tbs H2CoCo coconut oil (OVCO)

  • Salt and pepper

  • 2tbs fried shallots

  • 2tbs toasted shredded coconut

  • Coriander leaves to garnish


  • 1.

    To make the chilli jam, place a medium sized saucepan on the stove over a medium heat. Melt down the coconut oil in the pot and sauté off the onion, garlic, chilli and thyme until the onion is translucent.

  • 2.

    Then add the rest of the ingredients and gently simmer for 15-20 minutes or until the mixture has reached a jam like consistency. Finally, grate the fresh ginger into the jam.

  • 3.

    For the prawns, place a large frying pan on the stove over a high heat. Once the pan is hot add the coconut oil. Next add half the prawns, one at a time making sure they are evenly spaced around the pan. Cook the prawns over a high heat for 90 seconds on each side, depending on the size of the prawn. Once they come out of the pan season them with salt and pepper.

  • 4.

    When all the prawns are cooked, reduce the heat to low and return the prawns to the pan. Stir 2 tablespoons of the chilli jam through the prawns.

  • 5.

    Serve the prawns on a board, spoon over some more of the chilli jam, sprinkle over some of the fried shallots and toasted coconut and finally garnish with some coriander leaves.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 241kj
  • Fat Total 6g
  • Saturated Fat 5g
  • Protein 5g
  • Carbohydrate 43g
  • Sugar 37g
  • Sodium 502mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of H2Coco 

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