Jerk-Spiced King Prawns With Coconut Rice & Slaw
Classic Caribbean with absolutely no chopping? We're onto a winner. You'll bake juicy jerk-spiced prawns with coconut rice before drizzling with extra jerk dressing and serving with creamy slaw. Perfect.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Water, Salt, Olive oil, Pepper (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your oven-proof dish and all your ingredients ready, then wash your fruit and veg
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Drain and rinse your kidney beans
Chop your creamed coconut roughly (if required!)
Combine your creamed coconut and vegetable stock mix with 300ml [390ml] [600ml] boiled water – this is your coconut stock
Add your white long grain rice and drained kidney beans to an oven-proof dish with the coconut stock and a generous pinch of salt and stir it all together
Cover tightly with tin foil and put the dish in the oven for an initial 20-22 min or until the all the water is absorbed
Meanwhile, combine your carrot & cabbage slaw mix and mayonnaise with a pinch of salt and pepper in a large bowl – this is your creamy slaw
Drain your king prawns
Combine your jerk paste with a drizzle of olive oil and a pinch of pepper in a small bowl – this is your jerk-spiced dressing
Once the water is absorbed, remove the dish from the oven and give everything a good mix up
Add the drained prawns to the top of the rice
Return the dish to the oven, uncovered, for a final 4-5 min or until the prawns are cooked through and the rice is tender – this is your baked coconut rice & prawns
To serve, drizzle the baked coconut rice & prawns with the jerk-spiced dressing
Serve the creamy slaw to the side
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (crustacean, egg, mollusc, mustard).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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