Mix things up with this delight of a dinner - which will have you cooking prawns like a pro. With hints of sweet pimento, nutmeg and cumin, our mild Caribbean jerk seasoning works a treat with the juicy prawns and creamy coconut sauce, complete with a squeeze of lime to cut the richness.
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3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
½
lime
1 tin
corn kernels
2 packet
prawns
(Contains Crustacean;)
1 packet
coconut milk
1 bag
baby spinach leaves
1 sachet
mild Caribbean jerk seasoning
olive oil
20 g
butter
1.5 cup
water
• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, bring to the boil, then reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, cut carrot into thin sticks. Zest lime to get a good pinch, then slice into wedges. Drain corn kernels. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, tossing, until tender, 4-5 minutes. Add baby spinach leaves and cook until wilted, 1-2 minutes. • Stir in lime zest, then transfer veggies to a bowl. Season to taste and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns and half the mild Caribbean jerk seasoning, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer prawns to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook remaining garlic and Caribbean seasoning, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Remove from heat and stir through a squeeze of lime juice. Season to taste.
TIP: Cook prawns in batches for best results.
• Divide garlic rice between bowls. • Top with zesty veggies and Caribbean-spiced prawns. Spoon over coconut sauce. • Serve with any remaining lime wedges. Enjoy!