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.


Recipe courtesy of H2Coco 

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