AINSLEY'S DUPPY JERK PRAWN TOSTONES

We are so excited to announce our partnership with the one and only Ainsley Harriott! Rum and food are two great ways to bring people together and have a great time. We wanted to pair the two in the best way possible to create the ultimate sharing experience.⁠

Here is the recipe to make our first sharing dish, Ainsley's Duppy Jerk Prawn Tostones, as well as the Duppy Blitz to drink with it…

Crispy twice-fried plantain topped with creamy, zesty avocado and a rum & jerk spiced king prawn is a banging flavour sensation! The jerk spice in the prawns is enhanced by the bold, warm flavours of the Duppy Share Aged Rum and there’s plenty of zing from the fresh lime. Great for a party canape or serve the prawns sizzling at the table with a platter of seasoned plantain and the avocado dip. *Makes approx. 14 canapes.

For The Prawns

- 3 tbsp Duppy Aged Rum

- 1 tbsp good quality Jerk spice

- 1 clove of garlic, minced

- 1 tsp brown sugar

- 165g pack of (approx. 14) peeled raw King prawns, cleaned

- 1 tbsp olive oil

- 2 tsp butter

- ½ lime, for squeezing

Plantain

- 2-3 green plantains

- Vegetable oil for frying

- Salt and freshly ground black pepper

- 2 large avocados

- ½ lime, for squeezing

- 1 small medium-hot red chilli (or scotch bonnet if you like things hot), deseeded, finely chopped

- Handful of coriander leaves, finely chopped

To serve

- Chopped coriander - Zest of ½ lime

- Lime wedges

Method

Put the rum, jerk spice, garlic and sugar in a bowl and mix well. Add the prawns and toss to coat.

Put the avocado in a bowl and mash with the back of a fork, leaving some texture. Stir in the chilli and coriander and squeeze in lime juice to taste. Season with salt. Cover and chill until needed.

Peel the plantain and cut each into approx. 5-7 x 1- 1½ inch-thick slices. In a deep-sided frying pan heat the oil to 170°C and fry the plantains for about 3-4 minutes and then turn and cook for another 3 minutes until lightly golden. Remove from the oil using tongs or a slotted spoon and drain on kitchen paper. Put the plantains onto a piece of parchment on a flat surface. Cover with another piece of parchment and using the bottom of a small pan flatten the plantains until they are about ½ cm thick. Return the plantains to the hot oil and fry until crispy and golden on both sides. Drain well on kitchen paper. Season with salt.

Meanwhile, heat a heavy-based frying pan/skillet over a medium heat. Add the oil and butter and when melted remove the prawns from the marinade and add to the pan. Cook for 1-2 minutes until they start to turn pink and then turn over. Increase the heat and add any leftover marinade into the pan with the juice of ½ lime. Cook for a further 2-3 minutes until the prawns are cooked through and any sauce has evaporated. Season with salt and black pepper.

To serve as a canape, spoon a dollop of the avocado on to a plantain and top with a Duppy Rum prawn. Scatter with chopped coriander and grate over some lime zest.

Enjoy this with a really simple to make cocktail, the Duppy Blitz.

- 10ml Chinola Passion Fruit Liquor

- 3ml sugar syrup

- 20ml Duppy Share Aged

- Top with Champagne or dry prosecco

Enjoy your starters! If you would like to buy a kit that includes all the rum needed for the recipes as well as the recipe cards – you can buy here:

https://www.theduppyshare.com/products/the-duppy-share-pairing-is-sharing-kit

£1 from each of the Kits and £1 from any Duppy Share bottle sold on the Duppy Share website will be donated to the Alpha Boys Music School in Jamaica which Ainsley’s Dad attended.