Jerk prawns with coconut rice & zingy mango salsa
Try the unique blend of jerk spices with prawns in this dish. The jerk seasoning creates a fragrant warmth, which pairs beautifully with a tangy mango salsa
- Serves: 4 persons
- 800g (about 24) large prawns
- 1tbsp jerk spice blend
- 2garlic cloves, crushed, or 1 tsp garlic paste
- 2limes, juiced
- 2tbsp honey
- 2tbsp dark rum (optional)
- 50g butter
- 1tbsp olive oil
- lime wedges, to serve
- 250g basmati rice
- 400ml can coconut milk
- 2bay leaves
- 1large mango, peeled, stoned and finely chopped
- 1large avocado, peeled, stoned and finely chopped
- 2tomatoes, finely chopped
- ½red onion, finely chopped
- small bunch of coriander, chopped, plus extra to serve
- 1lime, juiced
Step 1Heat 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 1/2 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 2Meanwhile, 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 3Combine all the ingredients for the salsa in a bowl, then season with a pinch of salt and set aside.
Step 4After 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 5Tip 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.