Jerk Prawns with Coconut Rice and Mango Salsa
Jerk Prawns with Coconut Rice and Mango Salsa. Spicy, fragrant and sweet, this prawn recipe is perfect for Summer on the BBQ or just in a pan for the rainier days.
The Recipe
Jerk Prawns with Coconut Rice and Mango Salsa recipe. This Jerk Prawns recipe is hot and fiery with scotch bonnet chillies in the jerk marinade and mango salsa. However, the sweetness of the coconut milk and mango makes this easy to eat.
Start the recipe by making the jerk marinade. Place red onion, fragrant spices, fresh herbs, scotch bonnet chillies, honey and orange juice in a blender and whizz to a paste. Marinate the prawns in the jerk sauce, but they don’t need long. The prawns will be perfectly marinated in the time it takes to cook the rice and prepare the salsa.
For the coconut rice, add long grain rice to a pan with boiling water and creamy coconut milk. Follow this guide always for perfect rice. Bring the pan of water and rice to a roaring boil, then turn the heat to very low, stir once and top with a lid. This will steam the grains perfectly every time.
The mango salsa can be put together a few hours in advance, and is hot and sweet. Dice the mango, finely chop the shallot and chilli and mix together with some freshly chopped coriander and lime juice. Finally, grill the marinated prawns over a high heat, basting the prawns with the jerk sauce until cooked and caramelised.
Serve altogether for a Caribbean inspired dish.
Tips:
- Use a Jerk Seasoning instead of the marinade.
- The mango salsa can be made a few hours in advance.
- Don’t marinade the prawns for longer than 30 minutes as they will begin to cook.
- The prawns can be grilled on a BBQ
After this Jerk Prawns with Coconut Rice and Mango Salsa recipe, try these out:
- Coconut Prawns with Miso Noodles
- Jerk Sea Bass with Rice and Peas
- Prawn Katsu Bao Burgers
- Coconut Prawn Tacos with Scotch Bonnet Mango Salsa
- Monkfish and Mango Curry
- Squash, Chickpea and Coconut Curry with Onion Seed Flatbreads
- Katsu Salmon, Coconut rice and Sweet Chilli Sauce
Jerk Prawns with Coconut Rice and 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.
