Caribbean-Spiced Prawns
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Caribbean-Spiced Prawns

Caribbean-Spiced Prawns

with Coconut Sauce, Garlic Rice & Zesty Veggies

Mix things up with this delight of a dinner - which will have you cooking Caribbean-style prawns like a pro.

This recipe is under 650kcal per serving

Tags:
Quick
Not Suitable for Coeliacs
Naturally Gluten-Free
Under 650kcal
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
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1

carrot

1

capsicum

½

lemon

1 bag

baby spinach leaves

1 tin

coconut milk

1 bag

coriander

1 sachet

mild Caribbean jerk seasoning

1 packet

peeled prawns

(Contains Crustacean;)

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

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Nutritional Values

per serving
Energy (kJ)2468 kJ
Fat24.5 g
of which saturates18.4 g
Carbohydrate75.4 g
of which sugars12.9 g
Protein21.4 g
Sodium1473 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook 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!

2
2

• While rice is cooking, cut carrot into thin sticks. Slice capsicum. Zest lemon (see ingredients) to get a good pinch, then slice into wedges. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and capsicum, tossing, until tender, 5-6 minutes. Add baby spinach leaves and lemon zest and cook, stirring, until spinach has wilted. Season to taste, then remove pan from heat. • Transfer veggies to a bowl and cover to keep warm.

3
3

• Return frying pan to a medium-high heat with a drizzle of olive oil. Add peeled prawns and 1/2 the mild Caribbean jerk seasoning. Cook, tossing, until prawns are pink and starting to curl up, 3-4 minutes. Transfer to a small bowl. • Return pan to a medium-high heat with a drizzle of olive oil. Cook garlic and remaining Caribbean seasoning, stirring until fragrant, 1 minute. Stir through coconut milk and simmer until slightly thickened, 2-3 minutes. Stir through a squeeze of lemon juice. Remove from heat and season to taste.

TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

4
4

• Dive garlic rice and zesty veggies between bowls. Top with Jerk prawns and coconut sauce. • Sprinkle with torn coriander. Serve with any remaining lemon wedges.