Jerk-Spiced King Prawns With Coconut Rice & Slaw

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