calendar Tuesday, 21 December 2021
Jerk prawn cocktail
There's no exact amounts in this jerk, go with the flow with what you like - I like it HOT!
- fresh rosemary
- fresh thyme
- sea salt
- dry pimento berries / 'allspice' (whole berries are better than powder)
- scotch bonnet chilli
- spring onions
- whole fresh nutmeg
- lime juice and zest
- fresh ginger
- peeled garlic clove
- crushed cinnamon
- runny honey
- bay leaves
- fresh parsley
- mixed chilli
- olive oil rice (no extra virgin)
- apple cider vinegar
- 1kg prawns (I use large prawns, with head and on, devined by the fishmonger)
- Welsh rum
- iceberg lettuce
- Marie Rose sauce (mix of mayo, ketchup, Worcestershire sauce, lemon juice, sea salt)
- You can make the marinade in a blender but it will taste a lot better in a pestle & mortar'! In with the rosemary leaves, thyme and sea salt, malt well before adding the pimento berries.
- Another bash, then in 'with the Scotch bonnets and spring onions, grate the nutmeg in to the mix then add everything else.
- Carry on to grind until there is a fat paste.
- A good glug of olive oil and vinegar to finish.
- Marinade the prawns for about half an hour and make sure that every piece of the prawn is covered with jerk!
- Jerk is best cooked on the BBQ over fire and smoke, but it'll still be nice on the pan in your kitchen.
- In with the prawns to the hot pan, leave the prawns to develop a good colour / 'char' before turning them. A minute or two each side. Finish with a flambé of rum - I use a Welsh one from Anglesey!
- Serve with shredded iceberg lettuce, Marie Rose sauce, and topped with the juices and jerk from the pan. BOOM! '70s in a bowl – My Gran would be chuffed.
Recipe from Bwyd Byd Epic Chris, by Chris Roberts and special guests.
How to cook