Crispy Prawns with Coconut Chutney & Zesty Green Chilli Jam

Last Updated on February 13, 2026 by Leonardo Recipes Team

As the sun sets and the warm breeze carries a whisper of the tropics, I find myself transported to a coastal paradise with each crunchy bite of these crispy prawns. Topped with creamy coconut chutney and a drizzle of spicy green chilli jam, this dish is a delightful celebration of flavors that feels like a vacation for your taste buds. Whether you re hosting a gathering or craving a comforting snack at home, this recipe is simple enough to whip up yet impressive enough to leave your guests raving. Combining the richness of coconut with the vibrant zing of chillies, it s an extraordinary medley that proves you don t have to compromise on taste for convenience. Let s dive into making Prawns with Coconut Chutney and Green Chilli Jam a dish that s bound to brighten up any meal!

Why is Prawns with Coconut Chutney and Green Chilli Jam unforgettable?

Exotic Flavors: This dish marries the rich creaminess of coconut with the fiery kick of green chilli jam, bringing a tropical taste to your table.

Easy Preparation: Perfect for home cooks of all levels, the straightforward steps allow anyone to impress without stress.

Crowd-Pleasing Starter: Ideal as an appetizer at dinner parties or casual gatherings, it s a guaranteed hit that has everyone asking for seconds.

Versatile Options: You can easily swap the prawns for chicken or even tofu, making it a flexible choice for various dietary needs.

Make-Ahead Friendly: The chilli jam can be prepared in advance, so you can focus on frying the prawns when it s time to feast!

Dive into this delightful recipe and experience how Prawns with Coconut Chutney and Green Chilli Jam can transport you to a coastal paradise with every bite!

Prawns with Coconut Chutney Ingredients

For the Prawns
Prawns Use peeled and deveined prawns for quick preparation.
Flour All-purpose flour will work, but gluten-free flour makes this dish gluten-free.
Sparkling Water Adds a light, crispy texture to the batter; avoid regular water for a denser result.
Neutral Oil Canola or vegetable oil is best for deep-frying, ensuring that prawns fry evenly.
Paprika Imparts a subtle flavor and lovely color to the batter essential for the perfect crunch!

For the Coconut Chutney
Coconut Fresh coconut offers the best flavor, but desiccated coconut can be a fine substitute.
Palm Sugar Provides a unique sweetness; swap with light brown sugar if needed.
Limes Adds acidity and freshness; lemon juice is an acceptable alternative.

For the Green Chilli Jam
Green Chillies They deliver heat and flavor; consider using bell peppers for a milder jam if desired.
Shallots Sweet and aromatic, they enhance the overall flavor profile of the jam.
Garlic and Ginger Essential aromatics that tie the jam together with warmth and depth.
Palm Sugar Balances the heat; feel free to adjust the sweetness to your taste.

For Garnish
Curry Leaves Frying these adds aroma and a traditional touch.
Coriander Finely chopped, it s perfect for a fresh garnish that enhances presentation.

Enjoy exploring the flavors and textures of this dish, and remember, each bite of Prawns with Coconut Chutney and Green Chilli Jam brings a little taste of the tropics to your table!

How to Make Prawns with Coconut Chutney and Green Chilli Jam

1. Prepare the Chilli Jam: Blitz together the green chillies, shallots, garlic, and ginger in a food processor until you have a coarse purée. Cook this mixture in oil over low heat for 1-2 hours until it becomes softened and dull green.

2. Add Sugar: Once the chilli jam has cooked down, stir in palm sugar, allowing it to simmer for about 10 minutes. Finish off with a splash of lime juice to taste it s that perfect hint of tangy sweetness!

3. Make Coconut Chutney: In a saucepan, combine fresh coconut, palm sugar, lime juice, and a bit of water. Cook over low heat for 20-25 minutes, stirring frequently, until the mixture is beautifully golden and caramelized. Allow to cool before serving.

4. Prepare the Prawns: In a bowl, whisk together gluten-free flour, paprika, and sparkling water until smooth. Season your peeled and deveined prawns with salt and dust them lightly with flour to help the batter stick.

5. Fry the Prawns: Heat oil in a deep pan to 180 °C (350 °F). Dip the prawns in the batter and fry them for 2-3 minutes until they re golden, crispy, and absolutely irresistible! Drain on paper towels to remove excess oil.

6. Fry the Curry Leaves: In the remaining hot oil, quickly fry the curry leaves until they turn dark green this takes just a minute! Drain them on paper towels as well.

7. Serve: To assemble, layer the creamy coconut chutney on a plate, beautifully arrange the crispy prawns on top, and drizzle generously with the spicy green chilli jam. Finish with curry leaves and chopped coriander for an extra touch of freshness. Serve with lime wedges on the side!

Optional: Serve with a side of tropical fruit salad for a refreshing twist.
Exact quantities are listed in the recipe card below.

What to Serve with Crispy Prawns with Coconut Chutney and Green Chilli Jam?

Elevate your dining experience by pairing these crispy prawns with delightful sides that complement their tropical flavors beautifully.

• Tropical Fruit Salad: A vibrant mix of mangoes, pineapples, and kiwi provides a refreshing contrast that brightens up every bite. The sweetness perfectly balances the heat of the chilli jam.

• Coconut Rice: Fluffy rice cooked in coconut milk enhances the tropical vibe. This creamy side absorbs the chutney, creating a harmonious flavor experience that s simply irresistible.

• Spicy Slaw: A crunchy slaw made with cabbage, carrots, and a spicy dressing adds texture and a zesty kick, making each bite of prawn even more enjoyable.

• Grilled Vegetables: Seasoned with lime and herbs, grilled zucchini and bell peppers contribute to the dish s color and offer a smoky flavor that pairs beautifully with the sweetness of the chutney.

• Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio complements the prawns while enhancing the dish s tropical essence. Sip slowly and let the flavors unfold!

• Cucumber Raita: This cool and creamy yogurt dip balances the heat from the green chilli jam, proving to be the perfect accompaniment that refreshes the palate.

With these pairings, your meal featuring Crispy Prawns with Coconut Chutney and Green Chilli Jam will not only be complete but exceptionally delightful!

Make Ahead Options

These crispy prawns with coconut chutney and green chilli jam are perfect for busy weeknights! You can make the green chilli jam up to 3 days in advance, allowing the flavors to deepen if stored in the refrigerator. The coconut chutney can also be prepared 24 hours ahead; simply cool it completely before refrigerating in an airtight container. When you re ready to serve, gently reheat the chutney on the stove or in the microwave for a few seconds to restore its creamy texture. For the prawns, they are best fried fresh but can be seasoned and coated in batter a couple of hours ahead just keep them covered in the fridge to maintain freshness before frying! This preparation will save you time and ensure your dish remains just as delicious!

Prawns with Coconut Chutney Variations

Feel free to unleash your creativity and customize this dish to fit your taste preferences!

• Chicken Swap: Replace prawns with bite-sized chicken pieces, marinating them beforehand for extra flavor.

• Tofu Option: Use firm tofu instead of prawns for a delightful vegan twist. Ensure to press the tofu to remove excess moisture!

• Spicy Kick: Add finely chopped jalapeños or a sprinkle of cayenne pepper to the batter for an extra burst of heat.

• Coconut Cream: Replace half of the coconut in the chutney with coconut cream for a richer texture and flavor.

• Herb Infusion: Stir fresh herbs like cilantro or mint into the coconut chutney for added freshness and layers of flavor.

• Crispy Breading: Toss in some panko breadcrumbs to the flour mixture for an even crunchier batter that s hard to resist.

• Fruit Twist: Incorporate diced mango or pineapple into the chutney for a sweet and tangy surprise that complements the spice beautifully.

• Vegetable Delight: Add finely diced vegetables like zucchini or bell peppers into the batter for extra texture and nutrition!

Cooking is all about personal flavor, so don t hesitate to make these adjustments as you whip up your batch of Prawns with Coconut Chutney and Green Chilli Jam!

Expert Tips for Prawns with Coconut Chutney

• Hot Oil Check: Ensure your oil is at 180 °C before frying to achieve that perfect crispy texture on the prawns. Use a thermometer if possible.

• Batch Frying: Avoid overcrowding your frying pan; cooking in batches allows for even frying and prevents the temperature from dropping.

• Chilli Adjustment: Tailor the heat of your green chilli jam by adjusting the number of chillies used, ensuring it suits your palate perfectly.

• Pre-Made Jam: Make your chilli jam ahead of time; it keeps well in the refrigerator for up to 3 months, making meal prep a breeze.

• Garnishing: Frying the curry leaves before serving adds not just aroma but also a beautiful crunch don t skip this step!

Embrace these tips to ensure your Prawns with Coconut Chutney and Green Chilli Jam turns out absolutely delicious!

How to Store and Freeze Prawns with Coconut Chutney

Room Temperature: It s best to serve crispy prawns fresh, but if needed, they can be left at room temperature for up to 2 hours before they start to lose their crunch.

Fridge: Store any leftover prawns in an airtight container in the fridge for up to 2 days. To maintain their texture, reheat in a hot oven rather than the microwave.

Freezer: If you want to freeze crispy prawns, wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can last for up to 2 months. Reheat from frozen by baking at 180 °C (350 °F) until heated through.

Chilli Jam Storage: The green chilli jam can be refrigerated in a sealed jar for up to 3 months. It s great to have on hand for future meals, adding a burst of zesty flavor whenever you need it!

Prawns with Coconut Chutney and Green Chilli Jam Recipe FAQs

How do I select the best prawns?
Absolutely! When choosing prawns, look for those that are firm, shiny, and have a fresh ocean scent. Avoid prawns with dark spots or a strong fishy odor, as these can indicate spoilage. If you re buying frozen prawns, make sure they are individually quick frozen (IQF) for the best quality.

How long can I store leftover prawns?
You can store any leftover prawns in an airtight container in the fridge for up to 2 days. To keep them as crispy as possible, reheat them in a preheated oven instead of a microwave, which may make them soggy.

Can I freeze the crispy prawns?
Yes, you can freeze the crispy prawns! Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe bag. They can last up to 2 months in the freezer. When you re ready to enjoy them, simply bake them at 180 °C (350 °F) until heated through. This will help restore their crunchiness.

What if my green chilli jam is too spicy?
Very! If your green chilli jam ends up being too spicy for your taste, you can balance it by adding a bit more palm sugar or some cooked sweet peppers to mellow the heat. You could also mix in some cooked, diced tomatoes for an alternative flavor and consistency. Taste as you go to achieve that ideal balance!

Can I make the coconut chutney in advance?
Absolutely! The coconut chutney can be made in advance and stored in the fridge for up to 3 days. Just be sure to let it cool completely before sealing it in an airtight container. When you re ready to serve, give it a good stir and adjust any lime juice or seasoning as needed it may need a little freshening up after sitting.

Is this recipe suitable for vegetarians?
While the main ingredient in this dish is prawns, you can easily create a delicious vegetarian version! Just substitute the prawns with tofu or a medley of seasonal vegetables, and make sure to use gluten-free flour in the batter. The coconut chutney and green chilli jam are both already vegetarian, so you ll still enjoy all those fabulous flavors!