How to make chilli prawns using Kerrie’s chilli jam

Camden’s Kerrie Anne Smith has created a quick and easy chilli prawn recipe using her award-winning chilli jam. Here’s the recipe.

In addition to chilli jam, Kerrie also makes sweet fruit chutney, mustard pickles, kiwi fruit jam and orange marmalade.

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CHILLI PRAWNS USING KERRIE’S CHILLI JAM

INGREDIENTS:

250g raw prawns, peeled but with tail left on

3 cloves of minced garlic

2 dessertspoons of chilli jam

1 tablespoon of peanut oil

METHOD:

Quickly toss garlic in hot oil in a a wok or frypan on the stove.

Add the chilli jam to the hot oil. Toss to mix the ingredients and when combined, toss in the raw prawns.

Cook until the prawns turn pink in colour.

Serve immediately and enjoy. Optional: Garnish the dish with fresh herbs of your choosing such as coriander.

The dish can also be accompanied with steamed or fried rice or noodles

TIPS FOR SUCCESS

■ When making chilli prawns have all of the ingredients ready first and work really fast

■ Don’t burn the garlic or chilli jam

■ Have your side dish, such as rice or a salad, ready also

Kerrie Anne Smith with her versatile chilli jam.

The strawberry sauce is also popular with customers.

CAMDEN resident Kerrie Anne Smith’s chilli jam has a special place in her heart for two important reasons.

One reason is the recipe was given to her by a dear friend who has died of cancer.

“It is the best one I have ever tasted and I thank her every jar I sell,’’ she said.

The second reason is the jam has become one of the popular items she makes and sells at markets, including Camden’s weekly produce markets, through her business Kerrie’s Larder (Kerrie’s Jams and Chutneys). “I started doing markets when I retired to keep a social contact alive,’’ she said.

“I was lonely and my husband suggested the markets and cooking. I think it all began in 2007. Before that I worked in a hospital.’’

Mrs Smith said the chilli jam was an award winner and it claimed the silver medal at the 2011 Mudgee Fine Food Awards.

Kerrie’s range of products includes preserved lemons, strawberry sauce and mustard pickles.

“All my products are hand made here in my kitchen from local produce, where possible, and contain nothing man is not supposed to eat,’’ she said.

Her chilli jam recipe is a secret however Mrs Smith is sharing a recipe for chilli prawns which includes the jam as an ingredient.

“This was a dish I made for myself one night when I was home alone because it is fast, easy and delicious and makes minimal washing up,’’ she said.

“Everyone I give this recipe to loves the fact that it’s so fast and gives such a tasty result.’’

She recommends using Australian-grown prawns and garlic when making the dish.

“We know what they’ve been raised in and it’s good for our economy,’’ she said.