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Pil Pil Style Prawns

Pil Pil Style Prawns

with Fluffy Rice and Roasted Peppers

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We love good Prawns with Rice and Roasted Peppers and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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

150 grams

King Prawns


3 unit(s)

Garlic Clove

1 unit(s)


150 grams

Basmati Rice

1 unit(s)

Red Pepper

1 sachet

Tomato Puree

1 unit(s)

Green Pepper

1 pack(s)

Red Wine Vinegar


1 sachet

Vegetable Stock Powder


½ unit(s)

Red Chilli

1 bunch(es)

Flat Leaf Parsley

Not included in your delivery

1.5 tbsp

Olive Oil

300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce

¼ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1812 kJ
Energy (kcal)433 kcal
Fat6.0 g
of which saturates1.0 g
Carbohydrate75 g
of which sugars13.0 g
Protein21 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Aluminum Foil
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C, fill and boil your kettle. Halve, peel and thinly slice the onion. Halve the peppers and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then finely chop. Roughly chop the parsley (stalks and all).


Pour the boiling water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid onto the pan. 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 baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf of your oven until charred and soft, 14-16 mins.


While everything cooks, heat a drizzle of olive oil (see ingredients for amount) in a frying pan on medium high heat. Once hot, add the onion and season with salt and pepper. Cook until really nice and soft, 8-10 mins, and stir every few minutes. Once soft, add the prawns, chilli and garlic. TIP: The chilli is hot, so add as much chilli as you like! Stir together and cook for 2-3 mins, then add the red wine vinegar, allow it to bubble away until it has evaporated, 1 minute.


Stir the tomato puree into the prawns and cook for 1 minute, then pour in the water (see ingredients for amount). Season with salt and pepper and add the sugar (see ingredients for amount) and vegetable stock powder. Stir together and cook until the sauce has thickened, 2-3 mins. Stir in the pepper strips once they're cooked. IMPORTANT: The prawns are cooked when they’re opaque all the way through. Remove from the heat.


Taste the sauce and add salt and pepper if you feel it needs it. Add a splash of water if it has thickened too much. Stir in half the parsley. Fluff up the rice with a fork and spoon into bowls. Top with the prawns and finish with a sprinkling of remaining parsley. Enjoy!