Caribbean Style Spiced Double Prawns
with Charred Corn and Kiwi Salsa
Flavoured with jerk seasoning that contains paprika, cayenne, pimento and thyme, our Caribbean Style Spiced Double Prawns are paired with a zingy kiwi salsa for extra freshness and some Caribbean sunshine.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Kiwi
1 unit(s)
Red Chilli
1 unit(s)
Lime
2 unit(s)
Garlic Clove
160 grams
Sweetcorn
300 grams
King Prawns
(Contains Crustaceans)
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.
Zest and halve the lime.
Pop the kiwi and chilli (add less if you'd prefer things milder) into a medium bowl. Squeeze in half the lime juice, then add the sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper, mix together, then set aside.
Peel and grate the garlic (or use a garlic press).
Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.
Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
Transfer the charred corn to a bowl. Set aside.
Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Wipe out the (now empty) frying pan, then put back on medium-high heat with a drizzle of oil.
Once hot, add the prawns, garlic and Caribbean style jerk. Stir-fry for 2-3 mins.
Add the charred corn, tomato puree, veg stock paste and water for the sauce (see pantry for amount) to the prawns.
Bring to the boil, then reduce the heat slightly and simmer for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Remove the pan from the heat. Stir in the mango chutney and butter (see pantry for amount) until melted. Add a splash of water if the sauce is a little too thick.
Share the rice between bowls.
Spoon over the Caribbean style prawns, spooning over any remaining sauce from the pan.
Serve the kiwi salsa alongside. Sprinkle with the lime zest to finish.
Enjoy!
