Caribbean Inspired Jerk Double Prawn Pilaf
with Lime Pickled Onion, Pineapple Chutney and Bell Pepper
This Caribbean Inspired Jerk Prawn Pilaf uses the Indian technique of pilaf, a sautéed rice dish, flavouring it with Caribbean style jerk. It brings warming, fragrant flavour with paprika, cayenne, pimento and thyme to make sweetness, spice and heat deliciously collide together.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
1 unit(s)
Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lime
300 grams
King Prawns
(Contains: Crustaceans)
50 grams
Jerk Paste
10 grams
Vegetable Stock Paste
20 grams
Wild Rocket
40 grams
Pineapple Chutney
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for Pickling
½ tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount). Peel and grate the garlic (or use a garlic press).
Once melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Halve, peel and thinly slice the red onion. Cut the lime into wedges.
Pop half the red onion into a small bowl and mix in the sugar for the pickle (see pantry for amount). Add in a good squeeze of lime juice and a pinch of salt, mix and set aside to pickle.
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper chunks and remaining onion. Season with salt and pepper and fry until softened, 6-7 mins.
Once softened, add the jerk style paste and fry until fragrant, 1 min more.
Once fragrant, stir in the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Once everything's cooked, stir the cooked rice through prawns. Mix well until completely coated in the sauce.
Remove from the heat, add in a good squeeze of lime juice and stir in half the pineapple chutney.
Taste and season with salt, pepper and more lime juice if you feel it needs it.
When everything's ready share the prawn pilaf between your serving bowls.
Top with a handful of rocket and drizzle a little oil over the leaves.
Drizzle over the remaining pineapple chutney, scatter over the pickled onion and serve with any remaining lime wedges for squeezing over to finish.
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