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Jerk Prawn and Coconut Rice Bowl
A warm bowl of coconut rice topped with spicy jerk prawns makes a satisfying meal. Plump king prawns are tossed in bold jerk seasoning and quickly seared in a hot pan. Kidney beans in chili sauce add a hearty texture and an extra layer of heat to the dish. Fresh lime juice squeezed over the top cuts through the richness and brightens the flavors. It is an excellent choice for a busy weeknight when you want something fast and filling.
Ingredients
- 1 tbsp flavourless oil
- 150g pack raw peeled king prawns
- 1½ tbsp jerk seasoning
- 400g can kidney beans in chilli sauce
- 250g pouch coconut rice
- ½ lime, cut into wedges
Instructions
- 1Warm the flavorless oil in a large frying pan over medium-high heat. Toss in the raw peeled king prawns and the jerk seasoning, cooking them for 1 to 2 minutes until they start to turn pink. Drain the kidney beans, making sure to save 3 tablespoons of the chili sauce for later.
- 2Stir the drained beans, the reserved chili sauce, and the pouch of coconut rice into the pan with the prawns. Fry everything together for 3 to 4 minutes until heated through. Season the mixture with salt to your liking, divide it between two bowls, and finish with a squeeze of fresh lime juice before serving.