Jerk Prawns with Coconut Rice and Mango Salsa
Spicy Caribbean prawns with sticky coconut rice and hot mango salsa.
Ingredients
For the Jerk Prawns
- Around 10 Large Prawns
- 1 small Red Onion
- 1 small bunch Fresh Thyme
- 1 Pinch each Ground cloves, ground nutmeg and ground allspice
- 75 ml Cider Vinegar
- 2 tbsp Honey
- 1 Scotch Bonnet Chilli
- 5 Garlic Cloves
- 1 small bunch Fresh Coriander
- 1 tbsp Soy sauce
- 100ml Orange Juice
For the Coconut Rice
- 150 g Long grain white rice
- 125 ml Boiling water
- 125 ml Coconut milk
- 1 tin Kidney Beans
For the Mango Salsa
- 1 Mango diced
- 1 Shallot finely chopped
- 1 Scotch Bonnet Chilli Use whole or half, depending on how hot you like it
- 1 small handful Fresh Coriander Finely shredded
- 1 Lime Juiced
Instructions
- Put all the jerk prawn ingredients (other than the prawns) in a blender or food processor with a little salt and pepper and about 1 tbsp oil and blend to a paste. Add to a bowl with the prawns and leave to marinade for approximately thirty minutes whilst you prepare the rice and salsa.
- Add the rice, boiling water, coconut milk and a pinch of salt to a pan over a high heat. Bring back to the boil, then turn the heat to the lowest setting, stir the rice one and put a lid on. Leave to steam cook for 10-15 minutes. Don't lift the lid. Once cooked, drain and rinse the kidney beans. Add the beans and put the lid back on for a minute or two until warmed through. Gently stir through the beans.
- For the mango salsa, mix together all the ingredients in a bowl with a pinch of salt.
- When the rice is just about done, heat a griddle pan over a high heat. Add the marinated prawns and grill for around 2-3 minutes on each side, brushing with any leftover marinade.
- Serve the jerk prawns with the coconut rice and mango salsa on the side.
