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Ingredients

• 2 tbsp fresh lime juice
• 1 tbsp dark rum
• 4 cloves garlic, crushed
• 1 tsp brown sugar
• 1 Scotch bonnet chilli, chopped
• 1/2 tsp salt
• 1/2 tbsp freshly ground black pepper
• 12 raw king prawns, shelled and de-veined (leaving the tail on)
• 115 g desiccated coconut
• 1 tbsp chopped coriander
• 2 tbsp plain flour
• 2 eggs, beaten lightly
• vegetable oil, for deep-frying

• 2 tsp brown sugar
• grated zest and juice of 1 limes
• 1 green papaya, chopped
• 1 unripe mango, chopped
• 1 tsp chopped coriander
• 1 chilli, seeded
• 1 banana shallots, chopped
• 1 red onion, finely chopped
• 1 tbsp olive oil
• 4 fresh ackee, if available or canned ackee
• 30 g chilli jam, (optional)

• 2 fresh limes, cut into wedges
• 1 tbsp chilli jam

Description

For A Luxurious Taste Of The Tropics, Try Didier Le Berre's Recipe For King Prawns Served With A Fruit Salsa

UK TV