Superquick Caribbean Prawns & Rice
with Chilli Pineapple Salsa & Coconut Mayo
- Eggs
- Crustaceans
- Milk
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Walnut
- Gluten
- Soy
- Wheat
This Caribbean fusion of flavours are sure to please your taste buds, with a spicy pineapple salsa and golden prawns to complement a bed of fluffy basmati rice. you'll quickly be transported to your happy place.
Ingredients
1 sachet
Chilli Flakes
1
Tomato
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs May be present: Almond, Cashew, Macadamia, Walnut)
1
Cucumber
190 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Coriander
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
1 tin
Pineapple Slices
Not included in your delivery
1 drizzle
olive oil
g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
Utensils
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, set your air fryer to 200°C. In a medium bowl, combine peeled prawns and a drizzle of olive oil. Season with salt and pepper.
• Place prawns into the air fryer basket and cook, until pink and tender, 6-8 minutes. Cook in batches if needed.
NO Air fryer? Cook peeled prawns in a large frying pan with a drizzle of olive oil over medium-high heat, tossing, until pink, 3-4 minutes.
• Roughly chop cucumber and tomato. Reserve a splash of pineapple juice, drain and roughly chop pineapple.
• In a medium bowl, combine cucumber, tomato, pineapple, a pinch of chilli flakes (if using), reserved pineapple juice and a drizzle of white wine vinegar and olive oil. Season.
• To pan with rice, stir in the butter, until coated. Season with salt and pepper.
• Divide rice and chilli pineapple salsa between bowls. Top with prawns and coconut sweet chilli mayonnaise.
• Tear over coriander. Enjoy!
