Moroccan-style Prawns Pil Pil
with veggie rice and parsley5.0(2)
Calories
:
513 kcalProtein
:
29g proteinTotal
:
30 minutesDifficulty
:
EasyCalorie Smart
High Veggie
Allergens:
- Crustaceans
Plump prawns are seared and simmered in a smoky, garlicky tomato sauce with fresh parsley for this Moroccan-inspired pil pil. The sauce reduces to a rich, glossy consistency that coats every prawn. Served over fluffy rice stirred through with caramelised pepper, onion, and tomato, it's a satisfying bowl with warm spice and a bright, herby finish.
Ingredients
Serving amount
260 grams
Larger King Prawns
(Contains: Crustaceans)
150 grams
Rice
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Bell Pepper
1 unit(s)
Onion
2 unit(s)
Garlic
5 grams
Parsley
1 unit(s)
Tomato
2 sachet(s)
Central American Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)2146 kJ
Energy (kcal)513 kcal
Fat3.3 g
of which saturates0.8 g
Carbohydrate90.8 g
of which sugars19.3 g
Dietary Fiber8.8 g
Protein29 g
Salt6 g
Potassium428.1 mg
Calcium33.7 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins.
- Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Halve, peel, and chop onion into small pieces.
- Halve the bell pepper and discard core and seeds. Chop into 2cm chunks.
- Cut tomato into 2cm chunks.
- Peel and grate garlic (or use a garlic press).
- Roughly chop parsley (stalks and all).
3
- Place a large pan over medium-high heat and drizzle with oil.
- Once pan is hot, add bell pepper, onion, tomato, half the garlic, and half the Central American spice.
- Cook until softened, 6-7 mins. Adjust heat if necessary. Stir only twice during this time—you want the pepper to pick up some nice colour.
- Once rice is cooked, transfer veg to pot with rice and stir through.
- Cover and set aside. Wipe the pan clean.
4
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, add prawns. Season with salt and pepper and cook for 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw prawns.
5
- Add remaining garlic, chopped tomatoes, and remaining Central American spice to pan with prawns. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Cook, stirring frequently, for 3-4 mins. Season to taste with salt, pepper, and sugar.
- Stir in half the chopped parsley and a splash of water.
- Let sauce simmer and reduce over medium heat for 4-7 mins. Once it reaches your preferred consistency, remove from heat.
6
- Divide veggie rice between bowls.
- Top with prawn pil pil.
- Scatter over remaining parsley.
