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Teddy's Island Prawns & Pineapple Chutney
with Coconut-Lime Rice
While this dish is reminiscent of tropical island getaways, it was inspired by our very own fruit and veggie manager, Teddy. Hailing from Mauritius with the most pleasant French accent and exuding relaxed vibes no matter what the situation, what better way to celebrate his name that this exotic plate of deliciousness!
Always refer to the product label for the most accurate ingredient and allergen information.
1 tin
coconut milk
1 packet
basmati rice
(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)½
lime
1 tin
pineapple slices
1 packet
sweet chilli sauce
1 cob
corn
1 punnet
cherry tomato medley
1
cucumber
1 sachet
mild Caribbean jerk seasoning
½ packet
panko breadcrumbs
(ContainsGluten)1 packet
shredded coconut
(ContainsSulphites)1 packet
banana prawns
(ContainsSulphites, Crustaceans)½
long red chilli
1 bunch
mint
Not included in your delivery
olive oil
¾ cup
water
¼ tsp
salt
1 tbs
brown sugar
1 tbs
rice wine vinegar
1
egg
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In a medium saucepan, add the coconut milk, water and the salt and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. Zest the lime (see ingredients list) and cut into wedges. Add the lime zest to the rice and stir to combine.
While the rice is cooking, finely chop the pineapple slices, reserving all the pineapple liquid. In a small saucepan, combine the pineapple, pineapple liquid, sweet chilli sauce, brown sugar and rice wine vinegar. Bring to a boil, then reduce heat and simmer until reduced and thickened, 10-15 minutes.
While the chutney is cooking, slice the kernels off the corn cob. Heat a large frying pan over high-heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.
While the corn is charring, halve the cherry tomato medley. Roughly chop the cucumber. Add the cucumber, tomato, 1/2 the chilli and 1/2 the mint to the charred corn. Add a generous squeeze of lime juice, a drizzle of olive oil and season with salt and pepper. Toss to combine.
In a shallow bowl, add the mild Caribbean jerk seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs (see ingredients) and shredded coconut. Toss the banana prawns in the spice blend, followed by the egg, and finally in the coconut mixture. Return the frying pan to a medium-high heat with enough olive oil to cover the base of the pan. Fry the prawns until golden and cooked through, 2 minutes each side (cook in batches if your pan is getting crowded). Place the fried prawns on a paper towel lined plate and season with a pinch of salt.
Finely slice the long red chilli (see ingredients), if using. Pick and finely slice the mint leaves. Divide the coconut-lime rice between plates. Top with the cherry tomato salsa and Teddy's island prawns. Dollop over the pineapple chilli chutney. Garnish with remaining mint and chilli. Serve with remaining lime wedges.