The Food Edition: Szechuan Prawns 

I’m a big foodie, I would say about 60% of my daily thoughts concentrate on what i’m going to whip up for dinner. I love any excuse to get into the kitchen and try out some new recipes, it’s so rewarding tucking into something you have made yourself and as my 2016 has started on a health conscious vibe i’m favouring homemade to takeaway right now. Chinese New Year is right around the corner and it’s an ideal celebration to get me experimenting a little more out of my comfort zone. Seeking inspiration from one of my favourite TV chefs, the Essex favourite Jamie Oliver, I have picked out a recipe of his which is on the ‘easy’ side of cooking. I love the idea of this dish as I don’t eat meat but if you’re not a huge fan of seafood then replacing with something like chicken would be just as good I’m sure. Forget the local takeaway, I can assure you that this is a super quick and simple dish to make and best of all, full of authentic flavours whilst saving a few pennies.

What you will need:

I like to prepare everything first, get it all chopped up and ready to throw into the pan at the right times. Prepare the pineapple first, I picked out pre-chopped fresh pineapple from the supermarket for ease, so heat a pan with a glug of olive oil (wouldn’t be a Jamie Oliver recipe without the stuff) and sear the chunks until golden and remove to cool. Using the same pan as the pineapple throw in finely chopped strips of pepper and again cook these until golden on the edges. Whilst the pepper is cooking, marinate the prawns with the chilli, garlic, ginger and salt, the recipe states to use a pestle and mortar and mush the ingredients into a paste, I couldn’t do this at home so I just chopped them finely and again this seemed to work just fine. I often sway from recipes and adjust them a little with technique or ingredients. Add the prawns into the pan alongside the peppers and cook these for 3-4 minutes, return to the pineapple which should be cool by now. Put the pineapple into a bowl and add the juice from the remaining snack pot, also add 3 tbsp. of white wine vinegar, 1 tbsp. of soy sauce and 1/2 tbsp. of plain flour, give this a mix. We now come to the final stage of the recipe. Add the pineapple concoction to the pan, make sure everything is mixed thoroughly together in this as once simmered for about 2 minutes you will be treated with a gorgeous sweet and sticky caramelised coating. Finally serve with steamed rice and dress with coriander if you wish to.

I whipped this tasty dish up in no time and without blowing my own trumpet I have to report that it was absolutely delicious and a perfect Saturday night treat. Might I add also, the best part about feasting on this homemade delight in the comfort of your living room is that if you have yet to master the art of using chopsticks (insert visions of me with chilli stained peppers down my favourite white t-shirt) then no-one will judge you!

How lovely of you to drop by!

It's Emma over email but Ems face-to-face. By title, I'm a writer, photographer, creative, social media co-ordinator and more importantly rosé drinker. I'm also a daughter, sister, auntie, girlfriend and friend. I overshare and I swear. I have been dedicating my time to this space for four years. Lifestyle topics are my specialty, with a dose of daily fashion thrown in for good measure.

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