Peri-Peri Prawns & Charred Corn Rice Bowl
with Zesty Tomato Salsa & Coconut Sweet Chilli Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Baby Spinach Leaves
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)
1 tin
Sweetcorn
190 g
Peeled Prawns
(Contains: Crustaceans;)
2
Garlic
1
Lime
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1
Tomato
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to saucepan.
• Meanwhile, roughly chop tomato and baby spinach leaves. Cut lime into wedges. Finely chop garlic. Drain sweetcorn. • Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a bowl and set aside.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Meanwhile, in a medium bowl, combine Peri-Peri seasoning, prawns and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • In a small heatproof bowl, combine the butter and garlic, microwave until fragrant, in 10 second bursts. Season.
• In a medium bowl, combine tomato, spinach, a generous squeeze of lime juice and drizzle of olive oil. Season to taste. • To saucepan with rice, stir in charred corn and garlic butter until combined. • Divide charred corn rice, peri-peri prawns and zesty tomato salsa between bowls. • Top with coconut sweet chilli mayonnaise. Serve with any remaining lime wedges. Enjoy!
