STEP 1: Cole Slaw


  • 400gm classic coleslaw mix
  • 1 small red onion quartered and thinly sliced
  • 1 ripe mango; peel & pit removed - chopped
  • 70gm chopped fresh cilantro
  • 15 mils olive oil
  • 15 mils honey
  • 60 mls lime juice


  • Pour coleslaw mix in a bowl with red onion, chopped mango, and cilantro and mix to combine
  • Drizzle olive oil, honey, and lime juice on top and stir to combine.
  • Set aside

STEP 2: Jammin Jerk Prawns


  • 1kg green king prawns - peeled and deveined
  • 80gms – MILD Jammin Jerk Marinade
  • flaky sea salt, and fresh lime wedges for garnish

As a tantalizing appetizer, gorgeous salad topper, or as a main star, this Jerk Prawn from the grill is one memorable course to any meal.


Place prawns in a wide shallow bowl. Rub marinade over prawns and gently coat evenly. Cover and refrigerate for 2 to 3 hours.

Heat a charcoal (using hard wood lump or regular charcoal) or gas grill to medium-high heat (about 475°). If using a charcoal grill, let charcoal get completely hot and white, and then level it out into an even layer. Grill prawns 3 to 4 minutes per side, or until prawns are no longer opaque and has a bit of char.


STEP 3: Tortillas


  • 8-12 tortillas


  • Take these out of the pack and lay out on the serving platter

STEP 4: Combine         

  • Spoon coleslaw onto Tortilla

  • Remove the jerk prawns from flame and straight onto cole slaw. Sprinkle with flaky sea salt. Serve with lime wedges for squeezing over the top.

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