HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSuper Popular Firecracker Shrimp
Super Popular Firecracker Shrimp

Super Popular Firecracker Shrimp

with Bok Choy and Basmati

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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

Tags:Lactose FreeSeafood FirstSpicyFamily Friendly
Allergens:CrustaceansSesameCereals containing glutenSoya

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 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 cup(s)

Basmati Rice

2 unit(s)

Garlic Clove

2 tbsp


3 unit(s)

Spring Onion

3 unit(s)

Pak Choi

300 grams

Tiger Prawns


2 tbsp

Sesame Oil


½ tbsp

Chilli Bean Paste

(ContainsCereals containing gluten, Soya)

2 tbsp

Tomato Puree

½ tbsp

Rice Vinegar

2 tbsp

Chinese Soy Sauce

(ContainsCereals containing gluten, Soya)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1949.7440000000001 kJ
Energy (kcal)466 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate74 g
of which sugars0.0 g
Protein24 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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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.