Prawns with Coconut Chutney and Green Chilli Jam

Name: Prawns with Coconut Chutney and Green Chilli Jam
Ingredients: 100g of green chillies, roughly chopped; 350g of green pepper, deseeded and roughly chopped; 3 banana shallots, roughly chopped; 5 garlic cloves, roughly chopped; 10cm of root ginger, peeled and roughly chopped; 125ml of neutral oil; 125g of palm sugar, roughly chopped, or light brown sugar; 2 limes, juiced; 1 tbsp of tamarind pulp; 150g of desiccated coconut; 50g of coconut flour; 200ml of coconut milk, full-fat; 20g of palm sugar, or light brown sugar; 120g of plain flour, plus extra for dusting; 1/2 tsp smoked paprika; 1/2 tsp coriander seeds, toasted and ground; 1 tsp fennel seeds, toasted and ground; 1 tsp nigella seeds; 200ml of sparkling water; neutral oil, for deep-frying; 16 tiger prawns, peeled and intestinal tract removed; 12 curry leaves; 1 handful of fresh coriander, leaves picked; 1 lime, cut into wedges

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Deep-fried crispy prawns are joined by a duo of sauces in this delicious recipe from Selin Kiazim. The green chilli jam is sweet and fiery, with the coconut chutney soothing and tangy.

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