Singapore Jerk Sauce with Pork Medallion or Prawns
Rampaged the fridge and dug out what can be made into a jerk. Add a Singaporean twist to it and here it is, my Singaporean Jerk.
Traditionally, the Jamaican jerk seasoning relies on all spice and Scotch bonnet peppers. I didn’t have both, so I used mixed spice and chili. Add in the usual spices and herbs and we have the Singaporean jerk sauce – my style. Haha…
jerk prawns
This is a great sauce with any kind of meat, including pork, prawns, fish, beef and even with a simple salad. A little like sambal but not really. Definitely Asian, and Jamaican inspired. Enjoy!
食谱
Singapore Jerk Sauce with Pork Medallion or Prawns
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 500 gPork Filet, cut into 5 cm thick (or Prawns)
- 1 TbspSoya sauce
- 2 TbspCoriander seeds powder
- 1 TbspCooking Oil
Jerk Sauce
- 1bunch Coriander Leaves
- 6 clovesGarlic
- 1Thumbsize Ginger
- 2bunches Spring/Green Onions
- 1Chili
- 1 tspMixed Spices
- 2 tspBlack Peppercorn
- 4Mid-size Tomatoes
- 1 TbspHoney
- 1 TbspSoya Sauce
- 1 TbspLime Juice
做法
- 01Season the protein with soya sauce and the coriander powder. Set aside.
- 02Place all jerk ingredients in a mixer and process till smooth.
- 03Heat up a pan with oil to fry the seasoned port for 2 minutes a side. Remove and store.
- 04Get rid of all but 1 spoonful of oil. Pour the jerk sauce into the pan, cook till thickens.
- 05Place the protein into the sauce and cook for another 15 minutes, remove and serve.