| Ingredients Jerk BBQ Sauce |
1/4 C white onion, small dice
12 to 14 oz catsup
1 t grapeseed oil
1/2 C chicken stock
2 T distilled white vinegar
1 T worcestershire sauce
1/4 C lemon juice
2 T brown sugar
1/4 C chipotle sauce
1/2 t salt
1/4 t paprika
1 t Dijon mustard
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| Method |
| Place all ingredients into a mixing bowl and toss together well.
Cover with plastic wrap and place into refrigerator for 1 to 2 hours.
Remove prawns from the fridge, place bamboo sticks into prawns
from tail to 1/2 way through the prawns.
Place prawns onto grill and glaze with Jerk BBQ sauce (see recipe).
Continue to grill and glaze the prawns for 5 - 6 minutes or until done. |
| Method |
| Saute onion with grapeseed oil until golden brown.
Add catsup and cook for five minutes.
Add the rest of the ingredients and cook for 15-20 minutes. |
| Ingredients Apple Mango Slaw |
1 granny smith apple, julienne
1/4 C ripe mango, small dice
1/4 C cilantro sprigs
1/4 C chives, 1/2 in. cut
2 T small diced red pepper
2 T small diced red onion
2 T sugar
3 T white balsamic vinegar
to taste salt and fresh cracked pepper
|
| Method |
| Place into a mixing bowl and toss together well.
Set aside until service. |
| Ingredients Red Papaya Sauce |
1/3 c ripened red papaya, medium dice
1/2 c simple syrup
1/4 c orange juice
|
| Method |
| Place into blender and puree until smooth.
Pass the mixture through strainer and place into squeeze bottle. |
| To Finish |
| On a plate of choice, zig zag red papaya sauce onto the plate.
Place 1/4 cup of the apple mango slaw to the center of the plate.
Arrange tiger prawns around the slaw with the bamboo sticks
pointing up. |
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