Caribbean Jerk Prawns & Veggie Rice Bowl
with Baby Leaves & Mayonnaise
The rice is so fluffy that it’s cuddling the fresh prawns in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning and veggies, with creamy mayo drizzled over at the end.
This recipe is under 650kcal per serving.
We’ve replaced the couscous in this recipe with jasmine rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
1 tin
sweetcorn
1 packet
baby leaves
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Chicken-Style Stock Powder
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
parsley
Not included in your delivery
olive oil
¾ cup
water
1 tsp
white wine vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over a high heat until tender, 12-14 minutes. • Drain, rinse with warm water and return rice to the saucepan, then add chicken-style stock powder. Stir to combine and set aside.
• While the rice is cooking, thickly slice leek. • Drain sweetcorn. • Roughly chop baby leaves.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. • Add peeled prawns and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry leek until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. Transfer veggies to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are popping out.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• In a medium bowl, add cooked veggies and baby leaves. Toss to combine. • Divide rice between bowls. Top with veggies and Caribbean prawns. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!