Prawns With Chili Jam & Mango Salsa

2 hours 10 mins
Prep: 2 hours | Cook: 10-12 mins

Calories 120


  • ½ each red& yellow peppers
  • 1 red chillis
  • ¼ green (under-ripe) mango
  • 1 tbspolive oil
  • 2 tbsp fresh coriander chopped
  • lemon juice, to taste
  • 6 tiger prawns, shelled and deveined
  • 4 tsp chilli jam


  • Deseed and cut into small dice the peppers, and sauté gently in 1 tsp olive oil until soft. Deseed and finely chop the chillis. Peel and chop the mango into small dice.
  • Place all in a bowl and stir in the olive oil and some seasoning. Finely chop the coriander and add it to the salsa, with enough lemon juice to taste.
  • Season the tiger prawns and in a hot pan with 1 tbsp olive oil for five to six minutes or until they are a nice pink colour.
  • Spoon some chilli jam on to each plate, arrange five prawns and spoon over the salsa. Garnish with scallions.


Sweet Chili Jam


  • 6 long fresh red chillies, coarsely chopped
  •  1 brown onion, coarsely chopped
  •  2 garlic cloves, coarsely chopped
  • ½ cup water
  •  1 cup honey
  • ½ cup water
  •  ¼ cup white wine vinegar
  •  1 lime, juiced
  •  1 tsp fish sauce


  • Process the chilli, onion, garlic and water in a food processor until finely chopped.
  • Transfer to saucepan. Add the honey, vinegar, lime juice, water and fish sauce. Stir over medium-low heat until the sugar dissolves.
  • Increase heat to medium-high and bring to the boil. Reduce heat to medium-low and simmer for 35-40 minutes. Spoon the hot jam into clean, dry jars. Seal. Invert for 2 minutes. Set aside to cool.