BBQ Prawns with Chilli Jam

Cooking prawns with their shells-on ensures they don't dry out when on the grill. A final squeeze of lemon is all this dish needs before it's ready for the table
BBQ Prawns with Chilli Jam
ITP Images
BBQ Prawns with Chilli Jam
September 17, 2019
Preparation Time 15 minutes
Cooking Time 45 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


For the chilli jam

6 large red chillies, roughly chopped
1 yellow onion, roughly chopped
3 garlic cloves, roughly chopped
125ml water
450g granulated sugar
80ml apple cider vinegar
1 lemon, juiced
1 tsp fish sauce (optional)

For the BBQ sauce and prawns

1 x 400g tin spinneysFOOD Whole Peeled Tomatoes
75g brown sugar
4 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
3 garlic cloves, finely chopped
2 tsp spinneysFOOD Fine Coriander
2 tsp spinneysFOOD Fine Cumin
½ tsp ground fennel
½ tsp smoked paprika
A pinch of ground cloves and spinneysFOOD Crushed Chilli
80g salted butter, cubed
2kg uncooked large prawns (about 20), split lengthways, tails intact and deveined
Olive oil for cooking

To serve

2 lemons, cut into wedges
spinneysFOOD Freshly Parsley, chopped


  • 1

    To make the chilli jam, place the chopped chillies, onion, garlic and water in a food processor and blitz until finely chopped.

  • 2

    Pour the mixture into a medium-sized pot and add the sugar, vinegar, lemon juice and fish sauce. Stir to combine and place over a low heat until the sugar dissolves.

  • 3

    Increase the heat and bring to a boil, then reduce to a gentle simmer. Leave for 35-40 minutes or until the jam gels when tested.

  • 4

    Spoon into sterilised jars, seal and set aside to cool.

  • 5

    For the barbecue sauce, place the tomatoes in a food processor and pulse until chopped.

  • 6

    Place a large pot over a medium-high heat and combine the tomatoes, sugar, vinegar, Worcestershire sauce, garlic, herbs and spices. Bring to a gentle simmer, stirring occasionally, and cook until thickened – about 6-8 minutes.

  • 7

    Whisk in the butter and season to taste.

  • 8

    Preheat the grill to high. Generously brush the prawns with olive oil and cook in batches, flesh side down, for 1-2 minutes.

  • 9

    Toss the prawns into the BBQ sauce, then grill for a further 3 minutes, or until the prawns are just cooked through.

  • 10

    Serve the prawns alongside the chilli jam and lemon wedges and sprinkle with the chopped parsley.


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