The rice is so fluffy that it’s cuddling the fresh prawns in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning and veggies, with creamy mayo drizzled over at the end.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
leek
1 tin
sweetcorn
1 packet
baby leaves
2 sachet
Mild Caribbean Jerk Seasoning
2 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Chicken-Style Stock Powder
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 packet
mayonnaise
(Contains Egg; )
1 packet
parsley
olive oil
¾ cup
water
1 tsp
white wine vinegar
• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek
• Thickly slice leek. Drain sweetcorn. • Roughly chop baby leaves. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. • Add peeled prawns and toss to coat
• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry leek until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. Transfer veggies to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are popping" out."
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, combine the water and chickenstyle stock powder in a medium saucepan. Bring to the boil. • Add rice and a drizzle of white wine vinegar and olive oil, stirring to combine. Cover with a lid, then remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Stir through baby leaves and cooked veggies.
• Divide corn and veggie rice between bowls. Top with Caribbean prawns. • Drizzle with mayonnaise and tear over parsley to serve. Enjoy!