Szechuan Sweet and Sour Prawns

Szechuan Sweet and Sour Prawns

Now you are thinking about what to have for dinner… Most think of a take-away as it is more convenient, someone else cooked it for you. But what about a super easy recipe, you can cook it yourself, after reading the recipe here? It is a recipe of Jamie Oliver, a modern version of the Chinese dish Guō Bāo Ròu and you will fall in love with it. You will need  45 minutes to prepare this dish. Sticky, spicy prawns and caramelized pineapple make this dish special and a typical speciality of Jamie Oliver. Don’t forget, it is delicious and it has healthy ingredients.



  • 300 g pineapple
  • 1 red pepper
  • 1 yellow pepper
  • 2 cloves of garlic
  • 1-2 fresh red chillies
  • sea salt
  • 1 thumb-sized piece of ginger
  • 24 peeled raw king prawns
  • groundnut oil, or vegetable oil
  • 150 ml unsweetened pineapple juice
  • 3 tablespoons rice or white wine vinegar
  • 1 tablespoon low-salt soy sauce
  • ½ tablespoon cornflour
  • ½ bunch of fresh coriander

Cooking method

Start the preparation of this dish by peeling and slicing the pineapple length ways into 8 wedges, then cut out and discard the woody core.

Preheat a large griddle pan over a high heat, add the pineapple for 4 minutes, or until charred and bar-marked, turning occasionally, then remove to a board to cool.

Meanwhile, halve, deseed and finely slice the peppers lengthways. Add to the griddle for about 3 minutes, or until slightly softened and bar-marked, turning halfway.

Peel the garlic and deseed the chillies, then roughly chop and place into a pestle and mortar. Bash with a pinch of salt to a rough paste. Peel, finely chop and add the ginger, then bash until broken down and combined. Place the chilli paste into a large bowl with the prawns and a splash of oil, then mix well.

Heat a lug of oil in a large wok or non-stick frying pan over a medium-high heat. Add the prawn mixture and fry for 3 to 4 minutes, or until just cooked through.

Meanwhile, chop the cooled pineapple into bite-sized chunks. In a bowl, combine the pineapple juice, vinegar, soy, cornflour and a splash of water, then add to the wok with the chargrilled pineapple and peppers.

Bring to the boil, then simmer over a low heat for about 2 minutes, or until thickened and reduced. Pick over the coriander leaves, then serve with steamed rice.

What about kitchen equipment and utensils to cook the Asian food? Follow us, next article about this topic!



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