Spiced Hot Honey King Prawn and Halloumi Spiced Corn Rice
with Avocado and Yoghurt
- Milk
- Crustaceans
With warming spices and salty halloumi, our Spiced Hot Honey Halloumi and Spiced Corn Rice layers flavour through spices, charred corn and sun-dried tomato paste for the rice base, then topping it with halloumi, a vegetarian favourite!
Ingredients
150 grams
Basmati Rice
225 grams
Halloumi
(Contains: Milk)
2 unit(s)
Garlic Clove
1 unit(s)
Intense™ Tomato
160 grams
Sweetcorn
1 unit(s)
Avocado
1 sachet(s)
Central American Style Spice Mix
15 grams
Vegetable Stock Paste
25 grams
Sun-Dried Tomato Paste
30 grams
Hot Sauce
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
160 grams
King Prawns
(Contains: Crustaceans)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
1 tsp
Sugar
20 grams
Butter
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Boil a half-full kettle.
Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
Meanwhile, drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.
Next, peel and grate the garlic (or use a garlic press). Cut the tomato into 1cm chunks.
Drain the sweetcorn in a sieve.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.
Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the prawns and corn. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Once cooked, lower the pan heat to medium. Stir in the garlic and Central American style spice mix. Fry for 1 min.
Pour the water for the sauce (see pantry for amount) into the frying pan. Stir in the veg stock paste, sun-dried tomato paste, tomato chunks and sugar (see pantry for amount). Bring to the boil, then simmer for 1 min.
When the rice is cooked, add the corn and sauce to the rice pan. Add the butter (see pantry for amount).
Stir well to combine, then taste and add more salt and pepper if needed. Cover with a lid to keep warm.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Once golden, remove the pan from the heat and allow to cool slightly.
Drizzle over the honey (see pantry for amount) and hot sauce. Turn the halloumi to glaze it.
When everything's ready, share the spiced prawn rice and veg between your bowls.
Top with the glazed halloumi and spoon over any remaining sauce.
Add the avocado slices and a good dollop of yoghurt on the side to finish.
