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How to make Jamie Oliver’s 3-step sweet and sour prawns – recipe

How to make Jamie Oliver’s 3-step sweet and sour prawns – recipe


It is undeniably fun to go out for dinner, sampling several plates of cuisine with friends and family.

However, sometimes a cosy comfort dinner on the sofa just hits the spot. Enter: Jamie Oliver’s Szechuan sweet and sour prawns.

On his official website, Jamie described his “take on Chinese takeaway”. He said: “With sticky, spicy prawns and caramelised pineapple, this is better than a takeaway any day!”

This recipe serves four so is perfect for dinner with the family. However, you can amend quantities for smaller or larger parties.

A real Chinese takeaway is rarely healthy but Jamie’s dish is actually pretty low calorie, at just 220 cals per serving.

Method

  1. Peel and slice the pineapple lengthways into eight wedges. Remove and get rid of the woody core. Preheat a large griddle pan over a high heat, then add the pineapple and cook for four minutes, or until they are charred and marked. Turn them from time to time so they cook evenly and don’t burn. Carefully remove them from the pan and transfer to a board. Set this aside to cool. At the same time, halve, deseed and thinly slice the peppers lengthways. Add to the griddle for around three minutes, or until they are also a little soft and bar-marked. A minute and a half in (halfway through cooking), turn them.
  2. Peel the garlic and deseed the chillies, then chop and add to a pestle and mortar. Don’t worry about the appearance – a rough chop is fine. Bash to a rough paste, adding in a pinch of salt. Peel, thinly chop and add the ginger, then bash again until it is broken and combined with the rest of the ingredients. Add the chilli paste to a large bowl with the prawns and a dash of oil, then mix together.
  3. Add a lug of oil to a large wok or non-stick frying pan, then whack it onto a medium-high heat. Add the prawn mixture and fry for three to four minutes, or until it is just cooked through. At the same time, chop the cooled pineapple into small chunks. Add the pineapple juice, vinegar, soy, cornflour and a splash of water to a bowl, then transfer this to the wok with the cooked pineapple and peppers. Bring to the boil, then simmer over a low heat for around two minutes. The mix should be thickened and reduced. Sprinkle over the coriander leaves and serve with steamed rice and prawn crackers. For a big feast, prep your favourite Chinese starters, for example spring rolls or prawn toast.

Alternatively (or in addition to!) you can make Jamie Oliver’s pork and black beans, ready in just 25 minutes.



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