Caribbean Spiced Prawns
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Caribbean Spiced Prawns

with Charred Corn and Kiwi Salsa

Under 650 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

150 grams

Jasmine Rice

1 unit(s)


1 unit(s)


1 unit(s)

Red Chilli

2 unit(s)

Garlic Clove

160 grams


150 grams

King Prawns

(Contains Crustaceans)

1 sachet(s)

Caribbean Style Jerk

(Contains Mustard)

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

½ tsp

Sugar for the Salsa

1 tbsp

Olive Oil for the Salsa

100 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2437 kJ
Energy (kcal)582 kcal
Fat15.4 g
of which saturates6.4 g
Carbohydrate90.1 g
of which sugars22.2 g
Protein19.3 g
Salt3.49 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Chopping Board
Garlic Press
Medium Bowl
Small Bowl
Large Frying Pan



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt 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, peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.

Zest and halve the lime.

Pop the kiwi and chilli (add less if you'd prefer things milder) into a medium bowl. Squeeze in half the lime juice, add the sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper, mix together, then set aside.

Peel and grate the garlic (or use a garlic press).


Drain the sweetcorn in a sieve.

Heat a drizzle of oil in a large frying pan on high heat. Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary.

Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

Transfer the corn to a bowl. Set aside. 


Drain the prawns.

Give the (now empty) frying pan a quick wipe clean. Heat the pan back on medium-high heat and add a drizzle of oil. 

Once the oil is hot, add the prawns, garlic and Carribean style jerk. Stir-fry for 2-3 mins.

IMPORTANT: Wash your hands and equipment after handling raw prawns.


Add the tomato puree, vegetable stock and water for the sauce (see pantry for amount) into the prawns. Stir in the charred corn. Bring to the boil, reduce the heat slightly and simmer for 3-4 mins.

IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Remove the pan from the heat. Stir in the mango chutney and butter (see pantry for amount) until melted. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.


Share the rice between bowls. 

Spoon over the prawns and sauce. Add the kiwi salsa to one side.  

Sprinkle with the lime zest to finish.