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 than this exotic plate of deliciousness!
Always refer to the product label for the most accurate ingredient and allergen information.
/ Serving 2 people
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 to get a good pinch and cut into wedges. Add the lime zest to the rice and stir to combine.
TIP: The rice will finish cooking in its own steam so don't peek!
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 simmering, slice the kernels off the corn cob. Heat a large frying pan over high-heat. Add the corn kernels and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are "popping" out.
Halve the heirloom tomatoes. 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 to taste. 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 king prawns in the seasoning, followed by the egg, and finally in the panko-coconut mixture. Return the frying pan to a medium-high heat with enough olive oil to cover the base. Cook the prawns until golden and cooked through, 2 minutes each side (cook in batches if your pan is getting crowded). Transfer the prawns to a paper towel-lined plate and season with salt.
Finely slice the long red chilli (if using). Pick and finely slice the mint leaves. Divide the coconut-lime rice between plates. Top with the salsa and Teddy's island prawns. Dollop over the pineapple chutney. Garnish with mint and chilli. Serve with the remaining lime wedges.