Chef Jenny B’s Jerk’d Coconut Prawns

Jane Bond BBQ is proud to share our partnership with Club House for Chefs seasonings as the recipe of the month! This week Chef Jenny B is utilizing the Caribbean Jerk Seasoning and cooking up Jerk’d coconut prawns on a bed of slaw, topped with that sweet and delicious blackened peaches ‘n’ cream corn aioli. Say it with me now eh-ol-eeeeee, mmmmm. You can order up this appy as NOW until September 30 for just $12!

Is your mouth watering yet? Wanting to know how YOU can get more of these tasty prawns after September ends and they’re gone from Jane Bond BBQ?! Check out the recipe below to create 4 servings of the jerk’d coconut prawns, using the Caribbean Jerk Seasoning, right at home.


Jerk’d Coconut Prawns – Prawns 16 pieces
    • Flour – 1/4 cup
    • Corn flour – 1/4 cup
    • Club House Caribbean Jerk Seasoning – 2.5 tsp
    • Shredded coconut – 1/2 cup
    • Brown sugar – 1/8 cup
    • Egg – 1 each
    • Milk – 1/2 cup
    • Frying oil – 1 cup
Blackened Peaches N Corn Aioli:
    • Mayo – 1/2 cup
    • Canned peaches with juice – 3/4 cup
    • Canned peaches with juice – 1/2 cup
    • Brown sugar – 1/2 cup
    • Onion soup powder – 1 1/2 tbsp
    • Club House Garlic Powder – 1 1/2 tbsp
    • Club House Sea Salt, French Mediterranean – 1/2 tbsp
    • Club House Pepper, Black Ground – 1/2 tbsp


For the Blackened Peaches ‘N’ Corn Aioli:
    • Preheat oven to 500°F. Combine corn, peaches, brown sugar, garlic powder, and onion soup powder.
    • Spread mixture on a baking sheet lined with parchment paper.
    • Bake at 500°F for 15 minutes until slightly blackened.
    • Cool mixture and place in a mixing bowl with mayo and combine with a fork.

For the Dredge: Mix Caribbean Jerk Seasoning, flours, coconut, and brown sugar in a bowl.

For the Egg Wash Beat eggs and milk together in a small mixing bowl.

For the Prawns:
    • Pour oil into a medium-sized frying pan and turn on 3/4 heat.
    • Toss the prawns in the dredge and dip in egg wash.
    • Next, toss back into the dredge, fully covering each prawn for a cohesive crust, and rest until the oil pan is smoking.
    • Gently place the prawns into the oil and fry on each side for 1 minute until crispy and dark.
    • Flip each prawn, fry the other side, and reserve.

For Serving: Plate the prawns in a decorative manner and drizzle with aioli

You can also find Chef Jenny B’s recipe here on Club House for Chefs, as well as more delectable seasonings, and complete nutritional information on the jerk seasoning.

We can’t wait to see ya!

Love Jane ❤️

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