Pil Pil Inspired Prawns
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Pil Pil Inspired Prawns

Pil Pil Inspired Prawns

with Basmati Rice and Roasted Peppers

Tags:
Under 650 calories
Spicy
Allergens:
Crustaceans
Sulphites
Celery

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 war 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
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Bell Pepper

(May contain Celery)

3 unit(s)

Garlic Clove

150 grams

Basmati Rice

150 grams

King Prawns

(Contains Crustaceans)

1 pinch

Chilli Flakes

12 milliliter(s)

Red Wine Vinegar

(Contains Sulphites)

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

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

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Nutritional information

Energy (kJ)1819 kJ
Energy (kcal)435 kcal
Fat6.3 g
of which saturates1 g
Carbohydrate73.2 g
of which sugars10.6 g
Protein21.8 g
Salt2.09 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). 

2

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 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).

3

Meanwhile, pop the sliced 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.

Next, drain the prawns.

4

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 (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.

5

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 veg stock paste.

Cook until the sauce has thickened and the prawns are cooked, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

6

Taste your sauce and add salt and pepper if needed. Stir through the roasted peppers, 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 pil pil prawns, spooning over all of the sauce from the pan.

Enjoy!