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Jerk prawns with coconut rice & zingy mango salsa

Large prawns sitting on a bed of rice and garnished with coriander on a blue plate

Jerk prawns with coconut rice & zingy mango salsa

Name: Jerk prawns with coconut rice & zingy mango salsa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 800g (about 24) large prawns; 1 tbsp jerk spice blend; 2 garlic cloves crushed, or 1 tsp garlic paste; 2 limes juiced; 2 tbsp honey; 2 tbsp dark rum (optional); 50g butter; 1 tbsp olive oil; lime wedges to serve; 250g basmati rice; 400ml can coconut milk; 2 bay leaves; 1 large mango peeled, stoned and finely chopped; 1 large avocado peeled, stoned and finely chopped; 2 tomatoes finely chopped; ½ red onion finely chopped; small bunch of coriander chopped, plus extra to serve; 1 lime juiced

Cassie Best

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.7 out of 5.12 ratingsRate

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Jerk seasoning creates a fragrant warmth, which pairs beautifully with pawns and a tangy mango salsa in this unique dish

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

800g (about 24) large prawns
1 tbsp jerk spice blend
2 garlic cloves

crushed, or 1 tsp garlic paste
2 limes

juiced
2 tbsp honey
2 tbsp dark rum

(optional)
50g butter
1 tbsp olive oil
lime wedges

to serve

For the coconut rice

250g basmati rice
400ml can coconut milk
2 bay leaves

For the salsa

1 large mango

peeled, stoned and finely chopped
1 large avocado

peeled, stoned and finely chopped
2 tomatoes

finely chopped
½ red onion

finely chopped
small bunch of coriander

chopped, plus extra to serve
1 lime

juiced

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Nutrition: Per serving

kcal789
fat41g
saturates24g
carbs73g
sugars20g
fibre6g

high
protein31g
salt3.2g

Method

step 1

Heat the oven to 200C/180C fan/ gas 6. To make the coconut rice, tip the rice into a sieve and rinse under cold running water for a few minutes until the water runs clear. Transfer to a large, lidded ovenproof pan, then add the coconut milk, about 200ml water, the bay leaves and ½ tsp salt. Cook over a medium-high heat until the liquid starts to boil, then cover with the lid and transfer to the oven for 20 mins.
step 2

Meanwhile, peel the prawns, leaving the tails intact – twist off the heads, then remove the legs and pull away the shell (the shells make great stock, so don’t throw them away). Cut a line down the back of each prawn and remove the grit using the tip of the knife. Combine the jerk spice blend, garlic, lime juice, honey and rum, if using, in a bowl. Tip in the prawns, season with salt and pepper, toss to combine and set aside for 10 mins.
step 3

Combine all the ingredients for the salsa in a bowl, then season with a pinch of salt and set aside.
step 4

After 20 mins, remove the rice from the oven and fluff the grains with a fork. Cover and leave to steam while you cook the prawns (the rice will keep well this way for up to 1 hr). Melt the butter and olive oil in a large frying pan over a medium heat and, once sizzling, cook the prawns for 2-3 mins on each side until pink and a little charred in places. Pour over the leftover marinade and cook for another minute until the marinade reduces to a sticky glaze.
step 5

Tip the coconut rice onto a serving tray or platter, pile the prawns on top and spoon the salsa over one side of the platter. Serve with lime wedges on the side and scatter over a little extra coriander.

Recipe from Good Food magazine, September 2022

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A star rating of 4.7 out of 5.12 ratings

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