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Hot, aromatic jerk king prawns with charred sweetcorn, a warm mango and black-eyed pea salad, peppery leaves and golden plantain rounds.
Difficulty
medium
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Servings
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Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Heat the oven to 220°C/200°C fan/gas 7. Line a large baking tray. Toss the plantain rounds with 1 tablespoon oil and a pinch of salt, arranging them in one layer. Set aside.
Finely chop half the chilli; reserve the rest for the salad if you like extra heat. In a large bowl, combine the allspice, thyme, ginger, garlic, lime zest, 1 tablespoon lime juice, brown sugar, tamari, 1 tablespoon oil, chopped chilli and a pinch of salt. Add the prawns and turn to coat. Leave for 10 minutes while preparing the salad.
Timer available in cooking mode · 10 min
Put the drained black-eyed peas, mango, spring onions, coriander and rocket in a large serving bowl. Keep the sweetcorn and remaining lime juice separate until cooking, so the leaves stay fresh.
Step by step
Bake the plantain for 12 to 15 minutes, turning once halfway, until deeply golden at the edges and tender in the middle. For a griddle-only option, cook in a lightly oiled hot griddle pan for 3 to 4 minutes per side.
Timer available in cooking mode · 15 min
Heat a barbecue or cast-iron griddle pan until very hot. Add the sweetcorn kernels dry and cook, stirring only occasionally, for 3 to 4 minutes until lightly charred. Tip the hot corn over the black-eyed pea mixture, add the remaining lime juice and toss gently.
Timer available in cooking mode · 4 min
Shake any excess marinade from the prawns and place them on the hot, lightly oiled grill or griddle in a single layer. Cook for 2 minutes on the first side, then turn and cook for 1 to 2 minutes more, until pink, opaque and lightly charred at the edges. Work in batches if needed; overcrowding will steam them. For an oven grill, spread the prawns on a foil-lined tray 10 cm below a high grill and cook for 2 to 3 minutes per side.
Timer available in cooking mode · 4 min
Divide the warm mango and black-eyed pea salad between four plates. Top with the jerk prawns and arrange the crisp plantain rounds alongside. Scatter with the reserved chilli, if using, and serve immediately.
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