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