HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPil Pil Inspired Double Prawns
Pil Pil Inspired Double Prawns

Pil Pil Inspired Double Prawns

with Basmati Rice and Roasted Peppers

Custom recipe
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This Pil Pil Inspired Double Prawns is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:Under 650 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

2 unit(s)

Bell Pepper

3 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

150 grams

Basmati Rice

1 pinch

Chilli Flakes

1 sachet

Red Wine Vinegar


1 sachet

Tomato Puree

300 grams

King Prawns


10 grams

Vegetable Stock Paste


Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Olive Oil for the Sauce

100 milliliter(s)

Water for the Sauce

¼ tsp

Sugar for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2165 kJ
Energy (kcal)517 kcal
Fat7.2 g
of which saturates1.3 g
Carbohydrate80.1 g
of which sugars15.6 g
Protein33.2 g
Salt2.84 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve, peel and thinly slice the red onion. Halve the peppers and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).


Pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


Meanwhile, pop the peppers onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.


While everything cooks, heat the olive oil for the sauce (see pantry for amount) in a large frying pan on medium-high heat.
Once hot, add the onion and season with salt and pepper. Fry until soft and sweet, 8-10 mins.
Stir in the chilli flakes (careful, they're hot - add less if you'd prefer things milder) and garlic. Cook for 2-3 mins.
Add the red wine vinegar and allow it to bubble away until evaporated, 1 min.


Stir the tomato puree into the pan and cook for 1 min, then pour in the water for the sauce (see pantry for amount) and bring to the boil. Season with salt and pepper.
Stir in the prawns, sugar for the sauce (see pantry for amount) and vegetable stock paste. Cook until the sauce has thickened and the prawns are cooked, 5-6 mins. Remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.


Taste your sauce and add salt and pepper if needed. Stir through the roasted peppers and half the parsley, adding a splash of water if it's a little too thick.
Fluff up the rice with a fork and share between your bowls. Top with the prawns, spooning over all the sauce.
Finish with a sprinkling of the remaining parsley.