Jerk Grilled Prawns With Hot Mango Chutney

Jerk-Grilled-Prawns.jpg
Number of Servings: 
2
Ingredients: 
8 each Ocean Garden U-10 Mexican shrimp
6 tsp Jerk Seasoning (sub recipe below)
2 tbsp Salad oil (for cooking)
2 tbsp Hot mango chutney (sub recipe below)
4 each Sweet Rice Cabbage rolls (sub recipe below)
2 each Lime Wedge
2 sprig Cilantro
Jerk Seasoning
Yield 6 Tbsp
2 tbsp Allspice
1½ tbsp Dry mustard
½ tbsp Paprika
½ tsp Onion, granulated
½ tsp Lemon pepper
¾ tsp Red pepper, crushed
¾ tsp Black pepper course
1/3 tsp Cayenne pepper
1/3 tsp Garlic, granulated
1/3 tsp Cinnamon, ground
1/3 tsp Salt, kosher
1/4 tsp Thyme, dry
Hot Mango Chutney
Yield 8 tbsp
2 ounces Mango (seeded and diced ¼ inch)
½ tbsp Shallots (minced)
½ tbsp Rice wine vinegar
½ tsp Serrano pepper
pinch Salt, kosher
2 tbsp Orange juice
Sweet Rice Cabbage Roulade
Yield 10 each
20 each Napa Cabbage (blanched and chilled)
1 lb Jasmine rice (cooked and chilled)
1 cup Pineapple (diced ¼ inch)
¼ cup Coconut (toasted)
¼ cup Green onion (sliced thin)
½ cup Red pepper (seeded and small dice)
¼ tsp Ginger, ground
2 tbsp Orange juice
Instructions: 

Season the prawns with the jerk seasoning about 2 tsp per shrimp. Lightly oil the prawns and place them onto and hot grill and cook until opaque. Sear the Sugar cane rice cabbage rolls until hot throughout then place them on the base of a serving plate. Place the grilled prawns on top of the cabbage rolls then top the prawns with the hot mango chutney and garnish with the lime wedge and sprig of cilantro. Serve.
Jerk Seasoning
Combine all ingredients and mix well to combine. Store in an airtight container until needed.
Hot Mango Chutney
Combine all ingredients into saucepan and cook on low heat until the liquid has evaporated and the mangos are tender. Cool in a shallow dish uncovered.
Sweet Rice Cabbage Roulade
Combine all ingredients except the cabbage and mix well to combine. Overlap two cabbage leafs at a time and place 3 ounces of the mixture on top of the cabbage at one end. Gently roll the rice mixture in the cabbage like rolling an egg roll, folding up the sides as you go. Repeat the process until all of the rice and cabbage is used. Hold chilled until needed for service.

Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA

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