Pil Pil Inspired Prawns
with Basmati Rice and Roasted Peppers
These Pil Pil Inspired Prawns are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
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
1
Onion
2
Bell Pepper
(May contain Celery)
3
Garlic Clove
1
Flat Leaf Parsley
150
Basmati Rice
1
Chilli Flakes
Red Chilli Flakes
12
Red Wine Vinegar
(Contains Sulphites)
30
Tomato Puree
150
King Prawns
(Contains Crustaceans)
10
Vegetable Stock Paste
(Contains Celery)
Not included in your delivery
300
Water for the Rice
1
Olive Oil
100
Water for the Sauce
¼
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
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). Roughly chop the parsley (stalks and all).
Pour the cold water for the rice (see ingredients 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 (see ingredients 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 don't like heat) 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 ingredients for amount) and bring to the boil. Season with salt and pepper.
Stir in the prawns, sugar (see ingredients for amount) and vegetable stock paste. Cook until the sauce has thickened and the prawns are cooked, 3-4 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.
Enjoy!
