Super Popular Firecracker Shrimp
with Bok Choy and Basmati
We wouldn’t normally toot our own horn, but when Patrick cooked this a few weeks ago he made a video to go with it that got 300, 000 views in less than a week!We think it’s a combination of beautifully fresh prawns from James Knight, the simplicity of the recipe and the top notch restaurant-quality flavour. Or maybe it was Patrick’s hands in the video? www.HelloFresh.co.uk/Shrimp
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.
Ingredients
2
Basmati Rice
2
Garlic Clove
2
Ginger
3
Spring Onion
3
Pak Choi
300
Tiger Prawns
(Contains Crustaceans)
2
Sesame Oil
(Contains Sesame)
½
Chilli Bean Paste
(Contains Cereals containing gluten, Soya)
2
Tomato Puree
½
Rice Vinegar
2
Chinese Soy Sauce
(Contains Cereals containing gluten, Soya)
Nutritional information
Utensils
Instructions
Boil 700ml of water (exactly) with ½ tsp of salt. Add the basmati rice and turn the heat to it’s lowest setting. Put a tight lid on the pan and leave for 10 mins. After 10 mins remove from the heat and leave for 10 more mins. Don’t lift the lid for 20 mins in total or the rice won’t cook properly.
Peel the garlic then peel the ginger with the edge of a spoon. Crush them both under the flat of your knife, then very finely chop them. Chop the spring onion widthways into ½cm wide discs, then separate the white parts from the green. Finally, very finely slice your bok choy widthways.
Chop the prawns into little chunks the size of your thumbnail.
Heat the sesame oil in a large non-stick frying pan on high heat. Once it’s hot add in the garlic, ginger and the whites of the spring onions. Cook for 30 seconds before adding in the prawns.
As soon as the prawns turn pink add in the chilli bean paste (less if you don’t like spicy food), the tomato purée, rice vinegar and soy sauce. Stir everything together and cook for a minute.
Toss in the bok choy and cook for a minute before removing the pan from the heat. Stir the greens of the spring onions through the mixture and serve it on your rice.
