Caribbean peppered prawns with coconut rice

Peppered prawns & rice
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Lunch
  • Main meal
  • African & Caribbean
  • 1 hour or less

Chef

Lizzie Morey
Lizzie Morey

A quick and easy prawn dish that’s low in phosphate, potassium and salt.

Ingredients

450g prawns/shrimps (raw or cooked)

Grind of black pepper

1 tablespoon cornflour

2 hot red chillies, finely diced

1 bunch spring onions (white and green), finely diced

1 tablespoon vegetable oil

3 cloves garlic, minced

240g long grain rice, rinsed

400ml tin coconut milk

1 tablespoon coconut oil

30g fresh coriander, roughly chopped

Side salad to serve

80g lettuce, roughly torn

50g cucumber, sliced

2 tomatoes, sliced

1 bell pepper, sliced

Low-salt salad dressing

Method

  1. Step 1

    Prepare the rice by putting the coconut milk and coconut oil into a pan and bring to the boil. Add the rice, bring back to the boil, then turn heat down to low and put a lid on pan. Cook the rice until all the liquid has been absorbed. Take off the heat and leave to rest for a few minutes.

  2. Step 2

    While the rice is cooking, combine the prawns with the cornflour, black pepper, paprika and chilli flakes. Heat half the oil in a pan over a medium heat and fry the prawns – just briefly to re-heat if using cooked prawns; for longer if using raw prawns, to ensure they are cooked through.

  3. Step 3

    In a separate pan, heat the remaining oil over a medium/low heat and cook the chillies, spring onions (white only) and garlic for about 3 minutes. Add in the cooked prawns, along with the green parts of the spring onions and toss everything together. The prawns have already been cooked so this is a quick toss together.

  4. Step 4

    Prepare the side salad by combining the lettuce, cucumber, tomatoes and pepper and season with your favourite salad dressing.

  5. Step 5

    Serve the prawns on top of the coconut rice, with a sprinkle of fresh coriander and salad on the side.

Food facts

Rice is the main source of carbohydrate, and the value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. It is also low in phosphate, but does contain some, mainly provided by the prawns, so if you have been prescribed a phosphate binder, take as directed.

This recipe provides a source of protein. If you are advised to eat more protein, consider having extra protein in other meals of the day.

If you are using raw prawns, make sure they are fully cooked to avoid infection risk.

This dish is best eaten freshly made.

If you would like to make this dish lower in fat, consider using light/reduced-fat coconut milk.