Marinade Prawns in Coconut Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

Christophene (also known as ‘cho-cho’) is a green, pear-shaped vegetable that is one of my favourites. Seek it out in shops and markets near Caribbean communities. It has a delicate taste that is almost like that of a dense, savoury melon, and a smooth, slippery flesh that holds other flavours very well.


  • ½ × quantity Jerk Marinade
  • 400 g (14 oz) cooked peeled North Atlantic prawns


  1. Make the jerk marinade, pour it over the prawns and turn them over so they are well coated. Cover and leave in the fridge for at least 4 hours, stirring once or twice.
  2. To prepare the christophene, if using, cut it in half, cut out the central pip and peel off the skin. Cut each half into thin slices, as you would an apple. If using courgettes, cut the stalk fro