Double Caribbean-Spiced Prawns & Coconut Sauce
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Double Caribbean-Spiced Prawns & Coconut Sauce

Double Caribbean-Spiced Prawns & Coconut Sauce

with Garlic Rice & Zesty Veggies

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.

Tags:
Quick
Over 30g protein
Allergens:
Crustacean

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

1

carrot

½

lime

1 tin

sweetcorn

1 bag

baby spinach leaves

2 packet

prawns

(Contains Crustacean;)

1 sachet

mild Caribbean jerk seasoning

1 packet

coconut milk

Not included in your delivery

olive oil

20 g

butter

1.25 cup

water

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Nutritional Values

Energy (kJ)2994 kJ
Fat27.8 g
of which saturates20.6 g
Carbohydrate74.8 g
of which sugars9.3 g
Protein38.3 g
Sodium2261 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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 jasmine 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 12 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, cut carrot into thin sticks. Zest lime to get a good pinch, then slice into wedges. Drain sweetcorn. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and sweetcorn, 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.

3
3

• 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 the best results.

4
4

• Divide garlic rice between bowls. • Top with zesty veggies and Caribbean-spiced prawns. Spoon over coconut sauce. • Serve with any remaining lime wedges. Enjoy!