Season the prawns with the jerk seasoning about 2 tsp per shrimp. Lightly oil the prawns and place them onto and hot grill and cook until opaque. Sear the Sugar cane rice cabbage rolls until hot throughout then place them on the base of a serving plate. Place the grilled prawns on top of the cabbage rolls then top the prawns with the hot mango chutney and garnish with the lime wedge and sprig of cilantro. Serve.
Combine all ingredients and mix well to combine. Store in an airtight container until needed.
Hot Mango Chutney
Combine all ingredients into saucepan and cook on low heat until the liquid has evaporated and the mangos are tender. Cool in a shallow dish uncovered.
Sweet Rice Cabbage Roulade
Combine all ingredients except the cabbage and mix well to combine. Overlap two cabbage leafs at a time and place 3 ounces of the mixture on top of the cabbage at one end. Gently roll the rice mixture in the cabbage like rolling an egg roll, folding up the sides as you go. Repeat the process until all of the rice and cabbage is used. Hold chilled until needed for service.
Source: Ocean Garden Products and Sr. Executive Chef Jeremy Anderson,Elliott’s Oyster House, Seattle, WA