Double Caribbean-Style Prawns & Veggie Rice Bowl

Name: Double Caribbean-Style Prawns & Veggie Rice Bowl with Charred Corn Salsa & Aioli
Total time: 30 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 1 packet brown rice; 1 leek; 2 clove garlic; 1 carrot; 1 tin sweetcorn; 1 sachet Mild Caribbean Jerk Seasoning; 2 packet Peeled Prawns; drizzle white wine vinegar; 20 g butter; 1 sachet Chicken-Style Stock Powder; 1 tsp honey; 1 packet garlic aioli

with Charred Corn Salsa & Aioli

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Calories

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Protein

35.9g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Crustacean/Crustacé
Milk
Eggs
Soy

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 roast veggies with a zap of corn salsa and aioli drizzled over at the end. *We’ve replaced the couscous in this recipe with brown rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

brown rice

leek

2 clove

garlic

carrot

1 tin

sweetcorn

1 sachet

Mild Caribbean Jerk Seasoning

2 packet

Peeled Prawns

(Contains: Crustacean/Crustacé; )

1 sachet

Chicken-Style Stock Powder

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

drizzle

white wine vinegar

20 g

butter

(Contains: Milk; )

1 tsp

honey

Nutrition Values

Energy (kJ)2812 kJ

Fat27.7 g

of which saturates7.8 g

Carbohydrate57.4 g

of which sugars16.2 g

Dietary Fibre9.1 g

Protein35.9 g

Sodium2782 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

•Medium Saucepan

•Lid

Cooking Steps

PDF

• Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain and set aside.

• Thinly slice leek. Finely chop garlic. Grate carrot. Drain sweetcorn. • 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. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. • To the charred corn, add a drizzle of white wine vinegar and olive oil. Season and toss to combine.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• In a large saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, leek and garlic, stirring, until softened, 4-5 minutes. • Add chicken-style stock powder and cooked rice, stirring to combine. Remove from heat and cover with a lid to keep warm. Set aside.

• Meanwhile, return 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. • Remove pan from heat, add the honey and toss prawns to coat.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!