Caribbean Shrimp Bowl

Coconut rice

• 160 g Jasmine rice
• 200 ml Coconut milk
• 200 ml Water
• ½ tsp Fine sea salt

Prawns and toppings

• 1 medium Lime
• 2 cloves Garlic
• 1 tsp Mild chili powder
• ¼ tsp Fine sea salt
• 1 tbsp Olive oil
• 250 g King prawns, raw, peeled and deveined
• 200 g Pineapple, ripe
• 1 medium Avocado, ripe but firm
• 10 g Fresh coriander

1. Rinse the jasmine rice in cold water until the water runs mostly clear. Tip into a saucepan with the coconut milk, water and fine sea salt, then bring to the boil. Cover, turn the heat to low and cook for 12 minutes.
2. Turn off the heat and leave the rice covered for 10 minutes to finish steaming. Meanwhile, zest and juice the lime into a mixing bowl. Finely grate the garlic into the bowl, then stir in the mild chili powder and fine sea salt. Before adding the raw prawns, set aside a little of this mixture in a separate clean bowl for finishing.
3. Add the king prawns to the bowl and toss to coat. Cut the pineapple into bite-sized pieces, dice the avocado, and roughly chop the fresh coriander. Keep the toppings ready by the hob.
4. Heat the olive oil in a large frying pan over medium-high heat. Lift the prawns from the marinade and add them to the pan; discard the marinade left in the bowl. Cook for 2 to 3 minutes, turning, until the prawns are pink, opaque throughout and cooked through. Take the pan off the heat and spoon over the clean lime mixture reserved before adding the raw prawns.
5. Fluff the coconut rice with a fork and divide between two bowls. Top with the prawns, pineapple and avocado, then scatter over the fresh coriander. Serve straight away while the prawns are hot and the rice is warm.

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